restaurant business plan example uk

How to Write a Restaurant Business Plan

A comprehensive business plan is the foundation of every successful restaurant. You need a business plan before you can begin to execute on anything having to do with opening your establishment. A proper business plan is a guide that will help take your idea from concept to reality.

When you begin to seek professional and financial support for your new business, your business plan will be the primary document of reference to describe your concept, market, and potential for profitability. You need a business plan for investors, lenders, consultants, partners, and other team members who will help make your dream of opening a restaurant come true.

In this article, we’ll walk you through every part of how to write a restaurant business plan, explain the function of each section, and provide an example you can use as a starting point.

Before Writing Your Business Plan: Questions to Answer

Before you start writing your business plan, you’ll want to consider a few key things. Knowing the answers to these questions will make writing your business plan and communicating your vision a hundred times easier. Keep the answers to these questions top of mind as you’re writing your business plan.

Who is your business plan for?

Are you approaching investors and lenders, or is your plan specifically for you and your staff? You’ll need to adapt your writing for different audience types, and perhaps place emphasis on certain sections over others depending on your primary audience.

Where will your restaurant be located?

If you don’t yet have a location for your restaurant , you should at least know which neighbourhood your restaurant will be located in. Your restaurant’s location will determine important elements of your business plan, like your competitive analysis, ingredient availability, venue type, etc. If you’re in the early stages of planning, you likely don’t know your exact address, but nailing it as close as you can will guide you in your writing.

What is your venue type?

You should have a clear idea of what kind of restaurant you’re opening , whether it’s an intimate cafe, craft microbrewery, or gourmet food truck. If you aren’t quite sure, you’ll need to decide before you write your business plan. You should know exactly what your venue is going to be as you work through the details of a business plan.

What are your goals?

Do you want to start a food truck and then grow to open a sister restaurant, or do you want to open a full service restaurant and grow to operate a fleet of food trucks? Are you looking to open a burger place with a constant flow of customers? Or maybe you want to be the go-to place for special occasions. Be as specific as you can in your vision, and be clear on exactly what you want to achieve.

What are your credentials?

Have you worked in the restaurant industry before? How well do you know the market? Do you need any additional skills before you start your restaurant? If you’re confident you have the skills, feel free to start. But if you’ve never spent any time in a kitchen or in the foodservice industry, you may want to get some hands-on experience so you know what you’re getting into.

5 Tips on How to Write a Restaurant Business Plan

Before you start writing your business plan, here are some tips to make the process easier.

• Collect materials that are relevant, like links, articles, quotes and information that may benefit you as you are writing, and use them for inspiration or include them within the appropriate sections of your business plan.
• Taking something from concept to creation can be challenging, but try to put everything you see in your imagination down in the most accurate words possible. Go through the business plan template the first time and make tons of notes for each section, then come back to it later and flesh out your ideas further.
• If a section stumps you, make a note and move on, then revisit it later when you have more information or more clarity. Refine and rework. Be sure to add all new developments that are happening, and when you’re confident you’ve said all you can about a section, go back in and edit and re-word until you’re satisfied.
• Use graphics and images to clarify your message when you feel it’s necessary. Consider creating Pinterest boards to keep you inspired and help you get visual. Then, when you are writing your business plan, go back to your boards to pull in graphics that get your idea across better than words.
• Just as Rome wasn’t built in a day, know that your business plan will take time. It can take anywhere from weeks to months to years to get a solid grasp on what it is you’re creating. As time passes and you continue to work on it, you’ll fine-tune your message and have a crystal clear plan on your hands.

Are you confident in your vision, clear on your goals, and comfortable with your skills? Ready to jump in?

Restaurant Business Plan Template

Table of Contents

Your restaurant business plan is going to be a long document. Depending on the nature of your restaurant, your business plan could be anywhere from 10 to 50 pages – so your readers will need to find sections easily. This is where a table of contents comes in. It’ll look something like this:

• Executive Summary – p. 3
• Business Overview – p. 5
• Business Description – p. 7
• The Marketplace – p. 12
• Marketing – p. 20
• Business Operations – p. 25
• Financials – p. 30
• Business Plan Summary p. 37

After you’re finished writing your restaurant business plan, make sure to review your table of contents so that your page numbers are accurate.

Executive Summary While the Executive Summary may live at the beginning of your business plan, it’s the last thing you’ll write. The Executive Summary is a one-page summary of every section in your business plan, so that readers can get a general sense of your entire plan in one page. Remember to keep this section brief yet impactful.

Business Overview

Your Business Overview is simple: it’s a list of basic information about your business, such as your legal name, type of business, business number, etc. You may have some empty fields until you’re closer to actually opening. This list is for quick reference and especially important if you’ll be seeking bank loans or approaching investors:

• Legal name of business
• Trade name of business (doing business as)
• Business address or potential business address
• Current mailing address
• Phone number
• Social media handles
• Structure of business
• Date business was established
• Nature of business
• Banking details (branch and banker’s name)

Quick tip: many of the details in your business overview will be filled out as your business takes shape. fill in what you can as you go. if some of this information is unknown, don’t let it hold you up.

Business Description

Your Business Description is where your restaurant comes to life. Here is where you’ll describe, in detail, what your business is going to look like, where it will be, and the kind of vibe it will have. Your Business Description answers all of the questions that relate to your vision and goals. Be as expansive as you want here – go into as much detail as possible, and don’t be afraid to use visuals! Here’s what to include in your Business Description.

Will your business be run as a sole trader, a partnership, or a company? Who is involved and what is their role? This can be a short paragraph.

Your restaurant concept is your idea . Take the time to describe why your business is special, and talk about what you’ll do differently as compared to other restaurants. Why should people choose your restaurant over another? What kind of experience will you be providing customers?

Mission statement

Your mission statement is one sentence that describes what your restaurant will achieve. Think of your end goal, the ultimate driving force behind your business. Your mission statement should be something that can be displayed on marketing materials, and it should express to people what your business is all about.

Short-term and long-term goals

Here you’ll want to mention any relevant personal goals, then list your short-term and long-term objectives. Think about where you’re going and what you hope to be doing in a couple of years. Your short-term goals describe your first year as a restaurant owner. Long-term goals are larger, like how you plan to scale your business and how you hope to grow. Be descriptive in this section, but also remember to remain realistic and within the scope of your projections in the financial section.

Menu and services

Include a sample menu, or menus, and discuss the details of each, such as times of day offered and the inspiration or rationale for each. If you’re going to offer catering, delivery, or any other services, mention those here. Describe anything else you’ll be selling, such as pre-packaged foods, canned or bottled drinks, or retail items such as t-shirts and hats.

You likely won’t have secured a location or negotiated a lease at this point, so instead mention the neighbourhoods you’re considering for your venue. Answer the following questions here: Which features of the neighbourhood will affect your business? What other businesses are located in the area? What kinds of people live, work, or visit the neighbourhood? Consider and document all effects that the location will have on your business, like access to parking, public transportation, walk score, etc.

Take the time to describe your concept with as much visual detail as you can. Express why these details are important (hint: they should relate back to your branding). If you’re working with a design agency or interior design specialist, mention them and show their proposals or mockups. Business description summary Finally, briefly sum up everything in this section. Your Business Description tends to be a long section, so you’ll need a summary that provides an overview of what you’re going to achieve with your business.

The Marketplace

This section is where you’ll describe the current status of the marketplace for your business. The most important thing to remember about this section is that you’ll need to remain honest and authentic. You won’t do yourself or anyone else any favours by painting an unrealistic picture of the marketplace and how your business fits within it. This section requires a lot of research and critical thinking skills.

Visit your direct competition and gain some intel on their customer experience and menu. Ask people in your prospective neighbourhood about how businesses perform in the area. By gathering as much information as you can, your marketplace assessment will be clear and rooted in reality.

Market segment

This section should provide a quick overview of the size of your customer base. What are the demographics, psychographics, and segments of your target market?

You need to know your target customers. Who will frequent your restaurant and what characteristics do they share? List statistics you’ve gathered about your market and any other relevant information about your potential customers. Make a note of any customer segments within your target demographic that have certain needs over others.

You’ll want quantitative and qualitative research to round out this section. Make sure to talk to people within your target market to gain a clear understanding of their needs and how you can serve them. You’ll also discover other valuable insights through these discussions.

Market trends

Here you’ll want to list relevant statistics about past and current trends within your marketplace. Include anything that relates to the demand for your business, social or economic factors, and trends that have affected similar businesses. If you’ve done research or hired a firm to conduct some for you, mention all the outcomes from that research here.

Competition

So you know other restaurants are your competition, but you’ll need to be specific. Analyse your prospective neighbourhood, and make a list of all your competitors from small to large. Use a critical eye to determine how they differ from your establishment. Categorise your competitors into “direct” and “indirect”. Your direct competitors are those restaurants that are offering similar customer experiences and type of cuisine, while indirect competitors may be different from your restaurant but still compete for your target market’s attention and spend.

Now that you’ve analysed the competition, you should be able to spot how you’ll be able to stand out. What will your restaurant do that no one else is doing? What are your differentiators that will cause the market to take notice of your business?

Opportunities

After you determine your differentiators, you’ll know how your restaurant can fill potential gaps in the marketplace or provide a better option for customers. From the menu to the hours, whatever your restaurant can do better, list it here.

Now, the other side of the coin: what your restaurant may not be able to do better than the competition. Take the time to list these as challenges, provide rationale as to why your restaurant will face these barriers, and how you’ll tackle them once you’re open. Don’t be afraid of honesty here; a candid account of the challenges you’ll face will show readers you’re self-aware and ready to overcome problems with practical solutions.

Marketplace summary

Briefly sum up everything that you’ve talked about in this section, reiterating the demographics of your target market, advantages, and opportunities.

You may be an amazing chef and create exceptional dishes, but without customers and sales, you don’t have much of a business. You need a marketing strategy to get people in the door and coming back. In this section on how to write a restaurant business plan, we’ll get into your strategy: how you’re going to price your meals, how you’ll position yourself to appeal to your target customers, and how you’ll promote your business to let customers know you exist.

Positioning

Describe how you’ll appeal to your target customers and where you will place yourself in the customer’s mind. Use your differentiators in the previous section to guide your positioning strategy. How will you communicate your differentiators to your market? What will you be offering the market that your customers wouldn’t be able to get anywhere else?

Describe your pricing and how it compares to similar businesses. Provide ballpark figures for different menu items and list standard pricing for your type of business. List your competitors’ prices and explain why yours will be higher or lower. Make sure to align this section with your financials so that your food and labour ratios are taken into account when crafting this section.

Online promotion

If you plan on creating and maintaining social media accounts like Facebook, Twitter, and Instagram, explain how you’ll use them to promote your business. Describe your website’s main elements, design style, and who will build it. List all paid digital promotion here such as Google ads, paid social media ads, and any agencies you’ll work with to develop and execute on all digital marketing initiatives.

Traditional promotion

Will you be holding any events, releasing a press release, or taking out any print ads?

Marketing summary

Briefly summarise your overall marketing strategy and what you’ll concentrate on the most: digital, traditional, PR, etc. Let readers know why you think your marketing strategy will work for your type of restaurant.

Business Operations

You’ve described your vision, the market, and how you plan to promote your business. But how will you actually execute your plans? Who will operate your business day-to-day? Here’s where you get into the nitty-gritty details of your business operations.

Introduce everyone on your payroll. List their qualifications, special skills, and job description, with an emphasis on how they will help you reach your goals and the tasks they will do every day. Categorise each staff member into other owners, chefs, managers, servers, bartenders, etc.

Supplier relationships

List your suppliers by type: food, payment, alcohol, cleaning, etc. Note how each supplier serves your restaurant’s needs , and list their credit and payment terms. List all suppliers for the following:

• Waste removal
• Restaurant supplies like dishware and glass
• Paper products
• Payroll service
• Cleaning services
• Plants or landscaping
• Linen service
• Entertainment
• Marketing and advertising
• Technology, such as EPOS hardware and software, mobile delivery apps, loyalty apps, and an internet provider

Your restaurant will need insurance coverage . Do some research to determine mandatory insurance and special coverage, and start to compare costs between insurance providers. List each type of insurance your restaurant will need and what it covers.

What kind of licencing does your restaurant need? List all of the licences and permits required for your restaurant and staff here. Check your local government website for the details and anything else that you are required to obtain in your area.

Business operations summary

Briefly sum up everything that you’ve talked about in the Business Operations section.

You’ve now arrived at the most important – and the most daunting – part of your restaurant business plan. This is where you prove that your idea is actually a business that can turn a profit. Complete a financial forecast that takes your concept and translates it into numbers. This exercise is the most important part of your business plan, as investors and lenders will be scrutinising these numbers before they read anything else.

The Breakdown

Your forecast will be broken into four main parts:

• Revenue: Forecasted sales
• Controllable costs: Food and beverage costs as well as cost of labour
• Expenses: Marketing, rent, supplies, utilities, etc.
• Start-Up Costs: What it costs to get you to open, as well as things like capital improvements and training.

We’ve created a downloadable sample forecast that demonstrates what you’ll need to do. Our example is Joe’s Burgers, a small 1,000 square foot quick service restaurant with no alcoholic beverage sales. Once you understand the sample forecast, we’ve included a blank forecast sheet where you can add in your own numbers to project how profitable you’ll be. Notes about the forecast spreadsheet

• Take the blank forecast and “save as” so that if you make a mistake, you can return to the original spreadsheet and start again.
• There are formulas pre-programmed in the cells of the spreadsheet.
• If you are planning to open a restaurant that will serve alcoholic drinks, you will have to figure out your sales mix of the various types: bottled beer, draft beer, liquor, and wine, and the costs associated with each. For example, if your bottled beer cost is 28% and wine cost is 40%, you’ll have an average beverage cost of 34% to add to your forecast.
• If you are going to offer catering or other services, you can create another revenue stream that covers events executed, average spends, revenues, cost of goods sold and labour costs for that source.

Business Plan Summary

Your Business Plan Summary should tie the whole message together. Use this section to highlight how you’re different and what you’re offering, reiterating the most important points about your restaurant.

Sections to include are:

• Why you will succeed: in a few short sentences, repeat how you are different and why your business will work.
• What you need: if you’re asking for money, repeat the ask here.
• A thank you: a quick thanks at the end reminds people that you value their time and input.

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How to write a restaurant business plan

A solid restaurant business plan is essential to any success that comes your way. The best ones identify, describe and analyse business opportunities while setting a blueprint. Here, we’ve put together a guide for how to write a restaurant business plan so life at your spot starts off on the right foot.  

What your restaurant business plan should cover

When it comes to how to write a restaurant business plan, the strongest ones always include all or most of the components described below. Charles Bililies , founder and CEO of Souvla , advises that first-time restaurateurs read plenty of different business plans for other restaurants, technology and retail companies to get a better sense of layout options, writing styles and clarity of concept. Put the sections that you feel would be most compelling to someone who’s never met you first: the “Management Team” section if you’re coming from high-profile establishments, for example. The goal is for the reader to keep turning the page.

Quick links Branded cover Table of contents Restaurant concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials Useful resources

1. Branded cover

Include your logo (even if it’s not finalised), the date, and your name .

2. Table of contents

Having a table of contents helps you navigate the business plan to easily find what you need. Plus, a table of contents looks more professional and improves readability, which is especially important if potential lenders want to see your business plan before offering any form of finance.

3. Restaurant concept

Describe your restaurant concept and get the reader excited about your idea. Go into detail about the food you’ll be serving, inspiration behind your concept and an overview of service style. Define clearly what will be unique about your restaurant.

4. Sample restaurant menu

The menu is the most important touchpoint of any restaurant’s brand , so this should be more than just a simple list of items. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed).

Your sample menu should also include prices based on a detailed cost analysis. This will give investors:

• A clear understanding of your targeted price point
• Provide the first building block to figuring out average bill estimations needed to create financial projections
• Show investors that you’ve done the homework needed to be confident that you’ll be able to sell these items at these prices and operate within your budget.

This section is most relevant for:

• Fine-dining concepts
• Concepts that have a unique service style
• If you have particularly strong feelings about what role service will play in your restaurant.

It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience.

Will your restaurant have counter service designed to get guests on their way as quickly as possible, or will it look more like theatre, with captains putting plates in front of guests simultaneously? If an extensive wine program is an integral part of what you’re doing, will you have a sommelier? If you don’t feel that service is a noteworthy component of your operation, address it briefly in the concept section.

6. Management team

Write a brief overview of yourself and the team you have established so far. You want to demonstrate that the work experience you’ve acquired over the course of your career has provided you with the necessary skills to run a successful restaurant.

Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full deck. Most independent restaurant investors are in this for more than just money, so giving some indication of what you value and who you are outside of work may also be helpful.

Incorporate some visuals. Create a mood board that shows images related to the design and feeling of your restaurant. Planning on cooking in a wood-burning oven? Include that. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful.

8. Restaurant target market

Who is going to eat at your restaurant? What do they do for a living, how old are they, and what’s their average income? Perform a target market analysis to better understand your customers. Once you’ve described them in detail, reiterate why your specific concept will be appealing to them.

9. Restaurant location

There should be a natural and very clear connection between the information you present in the ‘Target Market’ section and this one. You probably won’t have a specific site identified at this point in the process, but you should talk about viable neighbourhoods . Don’t assume that potential investors will be familiar with the areas you’re discussing and who works or lives there — make the connections clear. You want readers to be confident that your restaurant’s ‘ideal’ diner intersects with the neighbourhood(s) you’re proposing as often as possible.

If you don’t have a site, this is a good place to discuss what you’re looking for in terms of square footage, foot traffic, parking, road accessibility and other important details.

10. Competitive market overview

Address the micro and macro market conditions in your area. At a macro level, what are the local and regional economic conditions? If restaurants are doing poorly, explain why yours won’t; if restaurants are doing well, explain how you’ll be able to compete in an already booming restaurant climate. At a micro level, discuss your direct competitors. Talk about what restaurants share your target market and how you’ll differentiate yourself.

11. Marketing and publicity

The restaurant landscape is only getting more competitive, so you need a watertight restaurant marketing strategy to get ahead. Talk about your pre- and post-opening marketing plan to show investors how you will gain traction leading up to opening day, as well as how you’ll keep the momentum going. If you’re going to retain a PR/marketing company, introduce them and explain why you’ve chosen them over other companies (including some of their best-known clients helps). If not, convey that you have a solid plan in place to generate attention on your own through social media , your website , and media connections. To help you get started be sure to check out our zero budget marketing checklist .

12. Specialists and consultants

List any outside contractors you plan to retain, such as:

• Main Contractor
• PR & Marketing

Briefly explain the services they’ll be providing for you and why you chose them, along with any notable accomplishments.

13. Restaurant business structure

This section should be short and sweet. What type of business structure have you set up and why did you make that specific decision? You will need to work with a lawyer to help you determine what business structure is best for you.

“ Step one : write a restaurant business plan. Step two : hire a good lawyer. In addition to helping me build a smart, sustainable business structure, my lawyer was also a great resource for reviewing my business plan because she’s read thousands of them. She was a very helpful, experienced outside perspective for more than just legal matters”, Charles Bililies explains.

14. Financials

Let your accountant guide you through this portion of your business plan. It is crucial that whoever you retain to help you with your finances has a wealth of restaurant experience (not just one or two places), as they should be familiar with the specifics of restaurant finances and know what questions to ask you.

Before creating realistic financial projections, your accountant will want to know approximately how many seats you’re planning on having, what your average bill will be, and how many covers you expect per day. Being conservative in these estimations is key as these three data points will be used as the basis for figuring out whether your concept is financially feasible.

Lou Guerrero, Principal at Kross, Baumgarten, Kniss & Guerrero, emphasises that, “You’ll get a lot of accountants that tell you that they’ve done a couple of restaurants, but you have to choose someone that has a deep expertise in what you’re doing. There’s nothing to gain from going with someone that doesn’t have a very restaurant-centric practice.”

A well-vetted accountant with restaurant experience will know exactly what you’ll need to have prepared to show investors. The key projections you can expect to work on are:

• Pro forma profit and loss statement for the first three to five years of operation
• Break even analysis
• Capital requirements budget

Useful tools to build a restaurant business plan in the UK:

If design is not your forte, consider using a free online template. There are plenty of templates available on the web that can aid in this process. Whether you’re a seasoned pro or need help getting started, there are some great options to start from:

• Canva :  Bring your descriptions and its templates will help you do the rest. Canva hosts a library of thousands of free templates to choose from.
• Prince’s Trust free templates:   a collection of free tools and templates to help you build your first business plan
• VistaCreate: The plug-and-play menu design templates are easy to use, and the platform has the option for print and delivery.

Check our more restaurant resources

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How to create a restaurant business plan

Our experts

Written and reviewed by:.

Following a business plan is like following a tried-and-tested recipe. It allows you to understand exactly what you’ll need, and what it is you want to achieve, before you embark on your venture.

The very process of writing a business plan forces you to finetune your idea, address any weaknesses in your proposition, and foresee any possible challenges.

And if you’re not the most financially astute, it’s also an opportunity to dig down into the numbers and make sure they’re sound before committing cash to launching your restaurant.

This article will spell out everything you need to include in a restaurant business plan:

How to draw up a business plan for a restaurant: key elements, milestones for a restaurant business plan, restaurant financial plan: startup and ongoing costs, writing a business plan for a restaurant: further support.

McDonald’s  brand  mission statement is:

“To be our customers’ favorite place and way to eat and drink.”

For the purposes of this article, we’re going to use a fictional establishment – let’s call it The Goodfare Restaurant – to show you exactly how a restaurant business plan should work in practice.

You can find a more comprehensive breakdown of what to include in a generic business plan here .

* Any resemblance to a real restaurant is entirely coincidental!

Executive summary

This is a brief snapshot of the key information the reader needs to know about The Goodfare Restaurant.

• The restaurant – The Goodfare Restaurant is a 100-seat family eatery in North London, serving moderately-priced comfort food classics
• Your mission statement – The Goodfare Restaurant exists to bring hearty, reasonably-priced grub to the masses
• Objective(s) – to be the most popular moderately-priced eatery in North London
• Values – the customer is almost always right

The company

This section should go into detail about the management team, the legal structure of the business, and operations.

• Founders/management team – Founders Stelmo and Philip Blimp are brothers with a combined 25 years’ experience working in some of the UK’s most successful restaurants
• Ownership structure – The Goodfare Restaurant will be 100% owned by the Blimp brothers (unless equity is given away as part of an investment deal)
• Legal and insurance – The restaurant will abide by all UK health and safety laws, as well as food hygiene legislation etc.
• Startup costs – We estimate initial startup costs for The Goodfare Restaurant will total £150,000, self-funded by the Blimps
• Property – The 2,000 square foot property has space for 100 covers. It comes fitted with a functioning kitchen and bathrooms, but will require some minor renovation
• Location – The restaurant is located on the high street in an area of high footfall
• Opening hours – Monday to Friday – 11am to 11pm
• Responsibilities – Stelmo will be responsible for stock management and finances, while Philip will be in charge of managing staff and payroll
• Suppliers – Thanks to their years of experience in the industry, the Blimps have excellent relationships with a number of quality local suppliers

Market analysis

This section is where you prove the viability of your proposition with thorough market research.

• The industry – over the last two years, London’s restaurant industry has seen the highest level of closures in decades, as well as very high staff turnover. Chains and high end establishments have been hit particularly hard, with consumers hankering for more authentic independents like The Goodfare Restaurant
• The target market – The local population of around 260,000 people is comprised of young professionals and families, with a median annual income of £40,000
• Competitors – There are three direct competitors within a five-mile radius, including:

The Goodfare Restaurant will position itself as the number one mid-range family restaurant in North London.

We will incorporate traditional and digital marketing elements in our strategy. Primarily, we will:

• Develop relationships with local businesses by offering lunchtime deals
• Implement a loyalty scheme
• Encourage repeat visits through our email database

The below is a rough breakdown of the expected costs of starting and running The Goodfare Restaurant, and the revenue generated assuming an average table turnover rate (i.e. the number of daily sittings at each table) of 2.5.

A good rule of thumb is that you want to be turning over your tables every 45 to 90 minutes during busy periods.

Here are some other restaurant metrics you could track.

Startup costs – The Blimp brothers will provide the estimated £150,000 startup costs

Important assumptions – For the purposes of this business plan, we will assume the following:

• Average customer spend of £20
• Average 250 covers served per day
• Average meal cost of £3.50
• 10 waiting and bar staff on average salary of £18,000*
• 10 kitchen staff on average annual salary of £24,000
• Two managers and one head chef on average annual salary of £30,000
• Two cleaners on average salary of £17,000
• Sales forecast – Based on assumed daily covers and average spend, we estimate an annual revenue of £1,825,000 in the first year

Staff salary cost: £544,000

Average variable meal cost: £319,375

Annual rent: £365,000

Other running and maintenance costs: £91,250**

Total annual expenses for year one = £1,319,625

• Startup costs = £1,469,625

Estimated year one profit of: £505,375

*Salaries based on data from Glassdoor

**The average restaurant budgets 1-3% of revenue for maintenance, according to restaurantequipmentrepair.org  

This is a very basic (and perhaps generous) breakdown of the estimated revenue and running costs of a restaurant in London.

You may have to provide a more granular account of your monthly expenditure and revenue sources in order to convince investors that your financials are sound.

Milestones are clearly defined targets you hope to achieve within a given time. Not only are they a way to measure the progress of your restaurant, but they’re a good way to motivate your team towards a common goal.

You can set milestones in a table like the one below.

Think SMART. For each milestone, you should:

• Clearly define a completion target
• Set a realistic deadline
• Assign a responsible stakeholder
• Make sure it’s actually achievable!

Your monthly costs and revenue can fluctuate wildly throughout the year at the mercy of seasonality, tightening purse strings, scarcity of supplies, and fierce competition.

The only certainty is that you can break your costs down into three types:

• One-off costs – licences and permits, property deposit, equipment, fixtures and fittings
• Fixed costs – rent or mortgage, salaries
• Variable costs – food supplies, hourly wages, utilities, maintenance and repairs

It’s easy to budget for those one-off and fixed costs, but make sure your financial planning is sufficiently flexible to account for the variables, as well as any other surprises.

You don’t want to be broadsided by some act of god (fire, flood etc.) or a sudden dip in customers, and not have the cashflow to ride it out.

Gross profit margins – pricing your food

Gross margin is the difference between cost of goods sold and revenue, divided by revenue.

Expressed as a percentage, it shows how effectively your restaurant is generating revenue for each pound spent.

Most restaurants aim for a gross profit margin of 65%. So, if it costs you £3.50 to produce a meal, you should sell the dish for £10.

It might look like a decent profit percentage, but a good portion of that 65% is going to be eaten up by your other ongoing expenses.

Securing funding with a restaurant business plan

So, how can this document help you to secure funding?

Investors are looking for unique ideas with high potential to deliver significant returns. They’re also looking for a talented management team with a clear and compelling vision for their business.

A comprehensive business plan should be proof that your business meets these key criteria. If done right, your plan says: “This is why you should invest in my business over any other.”

If you’ve already written your business plan, you could be eligible to win investment from the Start Up Series – a monthly equity seed funding competition that gives early and growth stage businesses the chance to receive up to £150,000 and £250,000 respectively in SEIS or EIS funding.

Veggie hot dog startup Not Dogs secured funding in December 2016, which it used to employ 12 new team members and revamp its Birmingham restaurant.

There are countless restaurant-specific templates online that you could base your business plan on.

But there’s no perfect industry standard you have to meet.

Most importantly, your financials must be credible, your goals should be ambitious but achievable, and your plan needs to be comprehensible to someone who isn’t you.

Don’t get too obsessed with meeting targets and sticking rigidly to the original plan. Circumstances are bound to change, so you should allow yourself the freedom to alter your course and bounce back from setbacks with a new approach.

This is never more true than in the restaurant sector, where circumstances can change faster than you can say “ready, steady, cook”.

We have a whole suite of pages on every aspect of starting and running a restaurant, which you can find here:

• How to start a restaurant 
• Restaurant marketing 
• Restaurant website design 
• Restaurant management software 

Written by:

Related articles.

RESTAURANT BUSINESS PLAN: Best Easy Guide in 2023

• by Kenechukwu Muoghalu
• August 13, 2023
• No comments
• 7 minute read

Table of Contents Hide

What is a restaurant business plan, why is a restaurant business plan important, #1. table of contents, #2. executive summary, #3. company overview, #4. business concept, #5. menu and services, #6. market analysis, #7. sales and marketing, #8. business operations, #9. financial plan, #1. keep it short, #2. know your audience, #3. keep your plan unique, restaurant business plan uk example template, wish to know an easier way to get a restaurant business plan, final thoughts, how much investment is required to open a restaurant uk, what food has the highest profit margin, how much do restaurant owners make in uk, what license do i need to open a restaurant uk.

If the success of your new restaurant business is your top priority, then get a good business plan. Running your own restaurant business can be exciting and rewarding, but you will need more than an idea to get your dreams running, you will need a plan. With this article, you will be exposed to the importance of a plan and how to write a business plan for your restaurant business. You will also get access to our UK example template which will serve as a guide on how you can start a restaurant business plan. 

Does the process seem too overwhelming already? Then stick with our pre-made restaurant business plan and if not, let’s get down to business. 

A restaurant business plan is a living document that describes your restaurant goals and maps out clear steps you can take to achieve those goals. A business plan is a document that also contains some important sections of your business that can help describe the nature of your business. With this much information about your restaurant business, you will be able to handle it effectively.

Having a business plan can help you solidify every inch of your business, from the boots on the ground to the highest pitch of your company. If you have made plans on how you want to start a restaurant business without including a plan, you may not be able to keep your doors open for long, if at all.

What about not having enough capital? Do you know that without the presence of a professional business plan, you will find it difficult to obtain funding from an investor or a bank? Even if funding isn’t a primary concern, a business plan provides you with clear direction on how to create actionable plans that can help you attain your goals. 

Having known the essence of a restaurant business plan, let’s look at how to write a business plan for your restaurant, with or without a UK example template. 

How to Write a Business Plan for a Restaurant

To own a professional business plan that can serve its full purpose, you will need to learn some unique tweaks on how to write a business plan for your restaurant. In this section, you will get to see what to include in your plan and a brief explanation of each component. 

A proper business plan is usually a long document and to save your readers from the stress of looking for a particular section, you need to have a table of content. Your business plan can contain 10 to 50 pages, but a table of content will make it easier to access. While doing this, also ensure that the page numbers are accurate. 

The executive summary of your business plan should contain a brief snapshot of some key information the reader needs to know about your restaurant business. Give a clear description of your restaurant and also include your mission statement in this section. You can add your company’s objectives and values as well. While doing this, endeavor to keep your language clear and concise. 

This section should contain an in-depth analysis of your business. You can start with your legal name, type of business you offer, website, or social media handles. This section can also serve as an area of interest when seeking a bank loan or investors. You can also describe what your business will look like and the kind of vibe it will have. You can include your goals and the structure of your business. 

Your business concept should be your idea. Tell your readers why your business is different from other vendors. Talk about your uniqueness in the industry and why people should choose your restaurant over others. 

In this section of your restaurant business plan, you will need to include a sample menu of the product you will offer. Would you offer catering and delivery services? What about canned foods, pre-packaged foods, or bottled drinks? Make sure to include any of the options that apply to you.

Your market analysis is where you will get to discuss the current status of your business in the marketplace. Do not try to over-exaggerate the information you give out. You must be clear and accurate while writing this section. Before you start this section of your restaurant business plan, you also need to know how your target market works. Give a brief overview of the market segment, your customers, market trends, competition, opportunities, and challenges. 

Sales are an important sector of every business because, without customers and sales, your business won’t grow. For this section, you will need to have a marketing strategy . Tell your readers how you will appeal to your customers, promote your business and create awareness for your business. You can also include your pricing. Remember that your method of promotion can either be traditional or online. Describe which method you would be using and how. 

This section on how to write or start a restaurant business plan mainly covers how you will execute your business plans. Who will be responsible for the day-to-day operation of your business? In addition to that, you will also need to introduce everyone on your management team to their different roles. Mention your licensing, insurance, and suppliers.

If you intend on aging an outside investment or loan, then you should pay special attention to this financial plan section of your restaurant business plan. You must provide your sales forecast, income statement, cash flow statement, and balance sheet. 

Factors to Consider When Writing a Restaurant Business Plan

While composing your business plan, remember that you need to keep it short, clear, and concise. This action will enable your reader to access your information easily. 

Before you start, it is best to understand who your readers are and their purpose in your business. Are you writing for the bank or an investor, a potential business partner, or for personal use? This should help you know how best to tone your language so that your readers can easily comprehend it. Different audiences will be interested in different sections, so know which section to dedicate more time to composing. 

Writing a business plan can be easy for some people and hard for others. But either of these reasons should not stop you from composing a good business plan. Either you write a winning business plan yourself or you get help from a professional. 

It is important to note that aside from having a business plan, there are more crucial steps on how you can start a restaurant business. The essence of this UK restaurant business plan example template is to ensure that you observe all those necessary steps that can help you start your business. The checklist below will serve as a reminder. 

• Create a concept
• Select a name
• Compose a business plan
• Have financial projections
• Approved legal aspects
• Employ your management team
• Promote your business
• Provide delicious meals

When it comes down to creating a business plan, not everyone has the patience and understanding to compose one. If you find yourself in this situation, you can curtail this issue by getting our professional pre-made restaurant business plan .

At Businessyield Consult, we have a specialization in helping entrepreneurs like you get a business plan. With our team of experts, we have succeeded in enhancing the growth of multiple businesses through our business plans. You can save yourself the whole stress and get a good plan now !

Once you are ready to start or develop your new or existing restaurant business, don’t think twice about getting a plan. A plan shows how much dedication and milestones you can cross. Most entrepreneurs run from owning a business plan because of the stress of creating one. That is why we have also provided a ready-made plan that will suit you. Now that you have new excuses, go get a plan and curb most of those loopholes in your business. 

Opening a new restaurant business in the UK should cover a total estimated cost of £42,000. This fee covers an initial housing fee, your setup cost, and legal advice. Most times it can be higher or lower depending on the environment you are starting off. As a starter, it is safe to set up a small restaurant and grow from there. 

If you are still deciding on the type of restaurant to open, a coffee store would not be a bad investment. The highest profit margin for food is coffee. The coffee industry keeps booming every minute. 

A restaurant owner can make a total of £92, 240 per year and as a low earner, you can also make up to £18, 562 per year.

You need a premises license, which covers your business premises, and also a personal license, which can identify that you are the owner of the business. 

Related Articles

• EXECUTIVE SUMMARY OF A BUSINESS PLAN: How To Write an Effective Executive Summary
• SPLITTING THE BILL: How to Split a Restaurant Bill & All You Need to Know
• Opening A Bar: A Comprehensive Guide
• BUSINESS PLAN WRITING SERVICE COST: Best UK Practice In 2023
• BANK BUSINESS PLAN: How to Write Plans for Any Bank Loan

Kenechukwu Muoghalu

Kenny, an accomplished business writer with a decade of experience, excels in translating intricate industry insights into engaging articles. Her passion revolves around distilling the latest trends, offering actionable advice, and nurturing a comprehensive understanding of the business landscape. With a proven track record of delivering insightful content, Kenny is dedicated to empowering her readers with the knowledge needed to thrive in the dynamic and ever-evolving world of business.

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How to Write a Restaurant Business Plan + Free Template

You have cracked the recipe for good food & great ambiance and are planning to start a restaurant, fantastic!

Whether starting a cozy corner cafe, a theme-based fine dining restaurant, or growing an existing one, you will need a restaurant business plan as a roadmap for your business success.

But writing a business plan is complex, isn’t it? That is why we are here with our comprehensive restaurant business plan template to help you in writing yours.

Key Takeaways

• Highlight the concept of the restaurant along with the ambiance, types of cuisines, customer base, and USPs of the restaurant in the plan.
• Utilize tools for SWOT analysis to assess your strengths, weaknesses, opportunities, and threats for making informed decisions.
• Craft an impactful executive summary that outlines your restaurant’s concept, marketing approach, financial outlook, and team expertise to attract potential investors and partners.
• Conduct thorough market research to understand market trends, consumer preferences, and the needs of your target market.
• Analyze the competitive landscape, and identify direct & indirect competitors, to develop strategies that maintain your restaurant’s competitive advantage.
• To ensure efficient daily operations, provide in-depth operational plans that incorporate staffing, additional services, inventory control, and customer service.
• Create realistic financial projections for sales revenue, expenses, and profit forecasts while considering contingencies & emergencies.

Why is a restaurant business plan important?

Crafting a restaurant business plan is daunting but its significance cannot be underestimated. It is essential to drive your business toward success.

In the competitive atmosphere where there are 700,000+ restaurants in the USA, having a proper plan will help you get funding and better adaptability in a constantly changing business environment.

Even if funding isn’t a primary concern, a plan provides the restaurant owner or manager with clear direction on how to create actionable strategies for reaching business goals.

Your business plan will also help solidify the viability of the restaurant’s idea and concept.

In short, think of it as a guide for running all the aspects of the business smoothly.

How to write a restaurant business plan: Step-by-Step Guide

Since we are talking about a restaurant business plan; let us walk you through this restaurant business plan outline step-by-step without any delay:

1. Executive summary

An executive summary is the first section and the most significant section of any business plan. It captures the essence of your whole plan summarizing it for a quick understanding of your business.

Think of it as a sneak peek for the readers that draws their attention to the entire restaurant business plan.

You should start your summary with a compelling introduction with the name of your restaurant. It should also focus on the essence of your restaurant concept.

Give a brief overview of your unique selling points, emphasizing what makes your restaurant special. It might be the signature dishes, innovative ambiance, prime location, or some new cuisine experience.

Apart from the above essential points, your executive summary should include:

• Mission statement
• Vision statement
• Execution structure
• Potential costs
• Expected return on investment

Many readers will read the executive summary before making a judgment, so if this is all they read, make every word count.

Also, SBA advises to include financial projections in your executive summary if you’re using your business plan to request funding.

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2. Company Overview

Company overview is a part where you fully introduce your restaurant business including legal business structure, location, and your restaurant’s proposed concept.

Here you have the liberty to be a little more creative in describing your restaurant in the whole business plan.

Here are some points to incorporate in the company overview:

• Detailed vision and mission statement
• Type of restaurant (fine dining, small restaurant, bistro, cafe, etc.)
• Legal business structure
• Service style
• History and background of the restaurant (if existing)
• Owners’ names and qualifications
• Cusinies & menu highlights
• Restaurant size and seating capacity
• Operating hours & meal plans
• Related service availability (delivery, catering, etc)

Mainly emphasize the chosen location because easily accessible locations with high foot traffic will attract more walk-in customers. And if you haven’t decided on a specific location yet, then mention the type of place you are looking for to give an idea about it to your readers.

Besides, mention the short-term and long-term goals of your restaurant business in the later part of the company description. Along with that mention regional industry trends and your USPs.

Need Assistance Writing a Restaurant Business Plan?

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3. Market analysis

The market analysis section provides you with a clearer picture of your target market, competitors, and industry trends.

Based on the above details, one can make informed decisions while creating strategies. Therefore, make this section precise and concise to understand.

Here are some steps to follow to write an engaging market analysis section of the restaurant business plan:

• Define your customer base: Identify and describe whom you are going to serve. Make a consumer base after considering the demographics, location, and concept of your restaurant.
• Competitive analysis: List out the names of other restaurants in your location and do the SWOT analysis. You can get the competitive advantage of your restaurant this way.
• Market trends: Discuss any shift in consumer behavior like healthy choices, an increase in vegan food consumption, or technological breakthroughs that might affect your restaurant.

Consider conducting market research, TAM-SAM-SOM analysis , and SWOT analysis to get insights for this section.

Remember, this section helps your readers and potential investors understand your target market, restaurant market overview, market size, and growth potential, so make sure you play your cards right.

4. Sample Menu

The most vital step in launching your restaurant business is the menu. A well-curated menu design will sell itself for your restaurant. Even if you are a new restaurant, then present the sample menu with the name and logo of your restaurant on it.

The menu will showcase all the unique offerings your direct competitors might not provide. Not just the list of cuisines but the pricing is also crucial. This way potential investors and readers can understand your restaurant’s target price point.

Plus your menu should be in sync with target customers; for example, a restaurant near the university should contain more beverages and delicious food options for brunch as students prefer those things more.

Consider your menu as a part of branding, choose the same theme for the menu as for the restaurant.

5. Restaurant Design

Restaurant design is the part where you can show your restaurant concept to potential investors and readers practically. Moreover, create a mood board to explain things smoothly.

Utilize this section to show the uniqueness of your restaurant, and how it is different from competitors.

Explain how your design represents your restaurant’s branding and visual identity. Furthermore, mention how your target market will enjoy and appreciate the ambiance you plan to provide.

Note that restaurant design is one of the key elements to running a successful restaurant, so match the theme and cuisines accordingly.

In this section, you also have to provide a detailed description of how many seats are going to be there along with the floor plan of your restaurant.

6. Management Team

As the name suggests, the management team section of your restaurant’s business plan introduces restaurant owners, key executives, and the management team. It also incorporates the experience, qualification, and restaurant industry knowledge of every individual who is on the team.

A strong management team section can be essential to weigh authority and help potential investors be confident about your restaurant’s idea and vision.

You might consider including the following information in the management team section:

• Business owner or founder’s information
• Executive chef and culinary team
• Front-of-house manager
• Operations and back-of-house team
• Advisors/consultants
• The organizational structure of the team

Showcase how each member fits and what roles & responsibilities they will play.  You should include a resume-styled summary for each person in the restaurant’s management section.

7. Operations Plan

The operations plan section outlines the daily business processes and activities centered on achieving the restaurant dream and objectives described in the rest of the plan.

A detailed operations plan helps you and your team define your responsibilities, daily tasks, and short-term goals you need to achieve, keeping track of your long-term objective.

Here are a few key elements to include in your operations plan section:

• Staffing and training
• Operating hours
• Operational process
• Tools and equipment
• Inventory control
• Technology and software
• Quality control measures
• Customer service policies

Remember it should incorporate all important daily tasks. Also, an operations plan is a living document, you can change it often according to the change in the dynamics of the work.

Read More: The Ultimate Guide to Restaurant Operations Planning

8. Marketing Plan

Even with great food, prices, and ambiance, you won’t attract enough diners without marketing.

Thus, a well-crafted restaurant marketing plan is necessary to spread awareness and build a strong brand presence.

The marketing plan can help you streamline your marketing efforts and create impactful and effective marketing campaigns while keeping track of the projected budget and maximizing return on investment.

Hence, this is the section in which you give an idea to your potential investors about how you will acquire new customers and retain existing ones. This section should include:

• Target market and their dining habits
• Branding and positioning
• Marketing strategies (website, social media accounts, etc.)
• Marketing Calendar
• USPs of your restaurant (unique ambiance, amiable staff, new cuisines in the local area)
• Your marketing goals
• Customer retention strategies (loyalty program, giving coupons or discounts on bulk orders or events)

Even if you are going to hire a PR agency for marketing, then mention it and the reason why you chose them.

After taking care of marketing, let us move further to finances.

Read More: Step-by-Step Guide to Restaurant Marketing Plan

9. Financial Plan

The financial plan is the most crucial and demanding section of any business plan. It is one of the deciding factors for potential investors, banks, or any financial institute to invest in your restaurant business.

This section of your plan details your restaurant’s financial information and how it will reach its financial goals or how much revenue potential it has.

Here are key components and statements that you should include in your financial plan section:

• Pro forma profit and loss statement
• Break-even analysis
• Balance sheet
• Sales forecast
• Detailed cost analysis
• Cash flow projections
• Business ratios
• Funding request
• Tax considerations
• Exit strategy

Before you create financial projections, know how many seats the restaurant will have and what services you plan to provide. This will help you in making realistic financial projections if you are going to start a new business.

Also, if you are asking for funding, then mention where you will utilize your funds.

We hope that this sample restaurant business plan will provide you with an idea for writing a successful plan.

Restaurant Industry Highlights 2024

• Growth forecast : National Restaurant Association predicted US restaurant sales to reach $898 billion in 2022 which would further grow by 4% yearly to reach $1.2 trillion by 2030.
• Technology is everywhere : Automation is helping staff maximize their efficiency by handling orders, deliveries, and communication effectively.
• Sustainability & ethical sourcing : Eco-friendly practices such as minimizing food waste, avoiding single-use plastics, and ethical plus local sourcing are encouraged by customers.
• Delivery is the new deal : People prefer deliveries over dining out as they are time-saving. So, there is an incline in the number of delivery apps and delivery services providing restaurants.
• Kiosks are the preference : The number of people who prefer ordering and paying through kiosks is increasing due to the convenience.

How to Refine & Present a Restaurant Business Plan

Once you have written your entire business plan, it is time to read and re-read it and make it error-free. You have to be confident about every aspect of the plan before you present it in front of your audience.

Moreover, alter your plan to suit different audiences to enhance your communication. For instance, keep your plan professional and include all the growth potential, profitability, and ROI data when you present your restaurant business plan for seeking funding.

Also, when you present your restaurant business plan to potential partners or vendors, emphasize collaboration benefits and how it can help in their individual growth.

Apart from the above points, make sure your plan has various engaging visuals, interactive elements, and enhanced storytelling to present all the data interestingly. Thus, make a digital presentation of your plan to incorporate all the above things clutter-free.

Once you are confident, it is time to email your plan to the people already on your mind. And give a pat to yourself for finally taking that step.

Download a sample business plan for a restaurant

Ready to kick-start your business plan writing process? And not sure where to start? Here you go, download our free restaurant business plan pdf , and start writing.

This intuitive, modern, and investment-ready template is designed specifically for restaurants. It includes step-by-step instructions & examples to help in creating your own restaurant business plan.

The Quickest Way to turn a Business Idea into a Business Plan

Fill-in-the-blanks and automatic financials make it easy.

Related Restaurant Resources

• Restaurant Marketing Plan
• Restaurant Financial Plan
• Restaurant Operations Plan
• Restaurant Industry Trends

Discover how Upmetrics can help you write a business plan

With Upmetrics, you will receive step-by-step guidance, customizable templates, 400+ sample business plans , and AI assistance to streamline your business planning process.

In fact, if you are not adept with finances, the financial forecasting tool Upmetrics provides will help you create realistic financial forecasts for 3 or more years.

Whether you’re starting a new venture or looking to grow one, Upmetrics offers the resources and insights you need to develop a successful & professional business plan that aligns with your goals.

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Frequently asked questions, why do you need a restaurant business plan.

A solid business plan is an essential tool for anyone looking to start or run a successful restaurant business. It helps to get clarity in your business, raise money, and identify potential challenges while starting and growing your business.

How to get funding for your restaurant business?

There are several ways to get funding for your restaurant business, but self-funding is one of the most efficient and speedy funding options. Other options for funding are:

• Bank loan – You may apply for a loan in government or private banks.
• Small Business Administration (SBA) loan – SBA loans and schemes are available at affordable interest rates, so check the eligibility criteria before applying for it.
• Crowdfunding – The process of supporting a project or business by getting a lot of people to invest in your business, usually online.
• Angel investors – Getting funds from angel investors is one of the most sought startup options.

What is the easiest way to write your restaurant business plan?

A lot of research is necessary for writing a business plan, but you can write your plan most efficiently with the help of restaurant business plan samples and edit it as per your needs. You can also quickly finish your plan in just a few hours or less with the help of our business plan software .

Can a good restaurant business plan help me secure funding?

Indeed. A well-crafted restaurant business plan will help your investors better understand your business domain, market trends, strategies, business financials, and growth potential—helping them make better financial decisions.

What's the importance of a marketing strategy in a restaurant business plan?

Marketing strategy is a key component of your restaurant business plan. Whether it is about achieving goals or helping your investors understand the return on investment—an impactful marketing strategy is the way to do it!

Here are a few pointers to help you understand the importance of having a marketing strategy:

• It provides your business an edge over your competitors.
• It helps investors better understand your business and growth potential.
• It helps you develop products with the best profit potential.
• It helps you set accurate pricing for your products or services.

About the Author

Vinay Kevadiya

Vinay Kevadiya is the founder and CEO of Upmetrics, the #1 business planning software. His ultimate goal with Upmetrics is to revolutionize how entrepreneurs create, manage, and execute their business plans. He enjoys sharing his insights on business planning and other relevant topics through his articles and blog posts. Read more

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Restaurant Business Plan: Step-by-Step Guide + examples

Dreaming of opening a 🍴 restaurant? Passion, creativity, and delicious food are key. But for long-term success, a business plan is essential too.

Maja Jankowska

Are you dreaming of owning your own restaurant? Picture the sizzle of a hot skillet, the laughter of satisfied guests, and the fulfillment of sharing your culinary creations with the world. But before you dive into this flavorful adventure, there’s a crucial ingredient you can’t overlook: a winning restaurant business plan.

What is a business plan for?

A business plan is a vital document for every restaurant owner. It provides a roadmap for success, helps secure funding, guides financial and operational decisions, mitigates risks, and facilitates effective communication. 

Just like any other business, a restaurant needs a well-crafted business plan to ensure its success and sustainability. Without a business plan, you risk operating in the dark, making decisions on a whim, and facing unexpected challenges that could have been avoided. 

Investing time and effort into creating a solid business plan sets your restaurant on the path to achieving your culinary dreams and exceeding customer expectations.

Create Restaurant’s Business Plan in these 9 steps:

✔️ 1. Start with an executive summary ✔️ 2. Describe your concept ✔️ 3. Conduct Market analysis ✔️ 4. Define your management and organization ✔️ 5. Give a sample “yummy”  Menu ✔️ 6. Create design and branding ✔️ 7. Provide a Location ✔️ 8. Establish Marketing plan ✔️ 9. Define Financial plan

1. Executive summary

The executive summary is like the appetizer of your restaurant business plan – it’s the first bite that leaves a lasting impression. Its purpose is to capture the essence of your entire plan and entice time-crunched reviewers, such as potential investors and lenders, to delve deeper into your vision. It’s worth noting that the executive summary should be the final section you write.

To craft a concise and captivating summary, it’s crucial to highlight key points, including your unique concept, target market, and financial projections. Additionally, bear in mind that the executive summary sets the tone for the rest of your plan, so it’s essential to make it irresistible and leave readers yearning for more.

When it comes to the executive summary of your restaurant business plan, brevity is key . You have only one page to capture the attention of readers, but don’t worry, it’s definitely doable. Here’s what your executive summary should include:

• Restaurant concept : What does your business do?
• Goals and vision : What does your business want to achieve?
• Restaurant differentiation : What makes your menu/concept different, and what sets you apart?
• Projected financial state : What revenue do you anticipate?
• The team : Who is involved in the business?

2. Describe your concept

In the world of restaurant business plans, there’s a section that holds immense importance. It’s the one that answers two fundamental questions: Who are you, and what do you plan to do?

This is the section where you fully introduce your company, and it deserves special attention. Share all the important details that paint a vivid picture of your unique business. Include the restaurant’s name, location, and contact information. Additionally, provide relevant details such as the chef’s background and what makes your restaurant stand out in the market.

Curious about concept creation? Watch our short video featuring a summary of an example restaurant concept below! 👇

Now is your opportunity to showcase your vision and establish a unique identity for your restaurant. Utilize this section to highlight what sets you apart and capture the reader’s imagination.

3. Market analysis

Market analysis helps you understand your potential customers, competition, and overall restaurant market trends. It’s like having a crystal ball to shape your restaurant’s success.

Target audience 

When it comes to your potential market, you want to know how many people are hungry for what you’re serving. Sounds exciting, right? To estimate this, you’ll gather data on your target customers, like their age group or preferences, and combine it with industry trends. It’s like finding the perfect recipe to satisfy their cravings.

Competition

Now, let’s tackle the competition. Every restaurant has rivals, even if they’re serving a unique dish. It’s crucial to identify direct or indirect competitors and understand what makes you stand out. Are you offering affordable prices, a one-of-a-kind experience, or catering to a specific niche? Highlight your “secret sauce” that sets you apart from the rest.

Market analysis for restaurant’s business plan

Market analysis also involves a SWOT analysis. Don’t let the jargon scare you. It simply means evaluating your strengths, weaknesses, opportunities, and threats. Think of it as a superhero assessment for your restaurant. Identify what you excel at, areas for improvement, potential market opportunities, and external factors that could impact your success.

Example of SWOT analysis for a restaurant

Remember, market analysis is like a compass guiding your restaurant’s journey. It helps you make informed decisions, attract investors, and stay ahead of the game. So, embrace the power of market analysis, and let it shape the destiny of your delicious dining destination.

4. Management and organization

Effective management and organization are critical for success in the restaurant sector. This section of your business plan introduces the talented individuals who will lead your restaurant to new heights.

Outline your legal structure, whether it’s an S corporation, limited partnership, or sole proprietorship, providing key information for stakeholders.

Showcase your management team using an organizational chart to highlight their roles, responsibilities, and contributions. Their expertise and guidance are crucial for seamless operations and exceptional customer experiences.

With a strong management team in place, your restaurant is poised for success. They are the driving force behind your journey to greatness. Let’s meet the key players who will make it happen!

Streamline your operations and optimize your financial performance With resOs , you can efficiently manage reservations, track inventory, analyze sales data, and streamline your overall workflow. Get your FREE plan

5. Sample “yummy” Menu 

In the restaurant industry, your menu plays a main role as the core product. Include a section in your business plan that highlights key details about your menu offerings to engage readers.

If you offer a diverse range of dishes, provide a brief overview of each category. Alternatively, if your menu focuses on specific specialties or signature dishes, provide more detailed descriptions for each item.

You can also mention any upcoming menu additions or unique culinary creations that will enhance profitability and attract customers.

6. Design and branding 

When it comes to starting a restaurant, don’t underestimate the power of design and branding. They’re the secret ingredients that can make your establishment truly stand out. Think about it – when customers walk through your front door, what do they see? The right design and branding can instantly captivate their attention and make them feel right at home.

So, take some time to envision the overall aesthetic and mood you want to create.

Do you imagine a cozy and rustic setting or a sleek and modern vibe?

Let your creativity shine through! Include captivating photos of similar restaurants that inspire you and give potential investors a glimpse of your vision.

And don’t forget about your logo! If you’ve already designed one, proudly showcase it in your business plan. It’s the visual representation of your restaurant’s personality and will help establish brand recognition.

resOS’ customizable interface for your booking system

Stand out in the competitive restaurant industry with resOS’ customizable booking management system . Personalize every aspect of the interface to reflect your restaurant’s unique brand identity. Seamlessly integrate your logo, colors, and visual elements, creating a cohesive and immersive experience for your guests. With resOS, you have the power to revolutionize your restaurant’s image and leave a lasting impression.

Details matter too! Share your plans for specific design elements , from the choice of furniture to the color palette that will adorn your space. The more you paint a vivid picture, the more investors and customers will be enticed by your unique ambiance.

7. Location

For a restaurant, location can make or break the business. Occasionally, a restaurant concept is so good that people go out of their way to find it. But, more realistically, your location needs to be convenient for your target market. If it’s hard for your customers to get to you, hard for them to park, and not something they notice as they drive by, they’re unlikely to check your restaurant out.

In your business plan, make sure to discuss the potential locations that you hope to occupy, assuming you haven’t already secured the location. Explain why the location is ideal for your target market and how the location will help attract customers.

Unlock the potential of your restaurant’s location and streamline reservations with resOS. Our platform offers seamless integration with Reserve With Google , allowing customers to easily discover and book tables directly from Google search results and maps. By enabling this feature, you’ll maximize your restaurant’s visibility and attract more diners with just a few clicks. Experience the power of location-based reservations with resOS .

Be sure to explain the complete costs of your location and what kinds of renovations will be necessary to open your restaurant.

8. Marketing plan

In today’s competitive restaurant industry, it’s important to showcase your marketing strategy to investors. They want to know how you’ll create buzz and keep it going before and after your grand opening.

Create a winning business plan with a strong marketing focus. Our Restaurant Business Plan Steps Graphic (👆 see above) is your visual guide, including key marketing strategies. Download or save for later and plan your path to success.

Whether you’ve enlisted a top-notch Marketing company or have a solid ready-to-go marketing plan, highlight your chosen path. Discuss the unique strengths of your selected agency and why they stand out, including their notable clients. Alternatively, showcase your in-house plan, leveraging social media, your website, and valuable media connections.

A well-crafted marketing plan holds the key to differentiating your restaurant and attracting customers. Prepare to tantalize taste buds and offer an exceptional dining experience. Stay in tune with the latest restaurant industry trends, leverage effective marketing tools, and optimize your online presence. 

Lastly, integrate a robust restaurant booking system to streamline reservations and enhance the overall customer experience. With these strategic elements in place, success is within your reach.

9. Financial Plan

Financial analysis is a crucial part of your restaurant’s business plan. It helps investors assess the profitability of your concept and whether it’s a worthwhile investment. In this section, you’ll outline how you plan to allocate your funds in the first year and provide projections for costs and revenues.

Here are the 🔑 key components to include:

Investment Plan: Explain the initial investment costs, such as kitchen equipment, furniture, employee wages, legal fees, marketing expenses, and working capital. This shows how you’ll use your funds effectively.

Profit and Loss Projection: Estimate your restaurant’s costs and sales figures in the profit and loss statement. Consider factors like the size of your establishment, your target market, and the existing competition in your chosen location.

Break-Even Analysis: Show investors the monthly revenue you need to achieve to cover all your expenses and reach profitability. This analysis considers overhead costs, operational expenses, and factors that may affect revenue fluctuations throughout the year.

Claim your FREE plan on resOS today! Ready to revolutionize your business management? Join resos.com for FREE and take control of your operations. ✅ Seamless calendar integration ✅ Customizable booking forms ✅ Automated reminders ✅ Real-time availability updates Don’t miss out! Sign up now at resos.com and experience stress-free scheduling. Your time is valuable, so claim your FREE plan today!

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How to write a restaurant business plan.

Everything in life needs planning. Whether it's a small birthday party or constructing a building, each task needs to have some sort of a blueprint. 

Even experts who have been in a field for a certain amount of time agree that having a plan in hand gives you a little idea about your end product. If you’re someone who is looking to open a restaurant but has no clue where to begin, you’ve come to the right place. 

Writing a business plan is the next best possible thing you can do when you’re intending to open up a restaurant. If you need guidance on how to go about it, carry on with this article which makes writing a restaurant business plan easy:

Ideally, your restaurant business plan should include the following topics:

1. Executive Summary

First and foremost, you should have an executive summary at the beginning of your plan. Don’t know what it is? It’s okay. We’ve all been there. An executive summary is a short, succinct summary of your entire business plan. Basically, you should write it for someone who does not have a lot of time but wants to know everything about your business plan. So, maybe you can include a little bit of everything. Skip the boring details.

2. Restaurant Vision and Concept

This is like a primer of your restaurant. Readers, investors or even your team should get a flavour of what the restaurant is all about. Here, you can include logos, your colour theme, what cuisine inspired you to take this leap or just a simple story of your childhood dream. You can include your choice for interior, the staff’s clothing, your location, or maybe even add music suggestions!

Moreover, your restaurant name should be such that it inspires people, or at the very least, it makes them feel something. It should be catchy and should have a nice ring to it. 

3. Thorough Market Analysis

After you’re done with the above two, you need to provide your readers with why your restaurant has a competitive edge over others. Why should people come to your restaurant and not eat somewhere else? If you’re doing something different or have a unique menu, you should include it here. Make it sound like your restaurant is the only one in town offering such services.

Your market analysis should ideally be done before you set a business plan. 

4. Introduce the Team

Of course, you cannot do everything on your own. This is why you have a team who should be included in this business plan. Give a brief description of your team and why they are important in achieving your restaurant dream. You should be able to convey how many people are involved and what positions they will hold in your restaurant and its management.

Perhaps, you can begin with emphasizing the value of team culture and present it as one of your aspirations. Any investor who reads your business plan will need to know if you are not single-handedly managing it or delegating tasks.

5. Target Audience

Any business which does not have a specific target audience is treading in muddy waters. It’s okay if your target audience is everybody (since it’s food). But you should try to define it as much as possible. Maybe the location where your restaurant is can be count as a target audience. However, if your restaurant only targets youngsters, then mention why you think this a suitable demographic. Maybe it has to do with the menu, or it offers a gaming zone etc.

If location and demographic don’t help, then maybe try to define your target audience through psychographic factors. This means that you define their lifestyle and why they would choose your restaurant out of other options. 

The menu is the most important part of your business plan. After all, it is a restaurant’s business plan. You should have a dummy menu with prices and deals so that readers can get an idea of what to expect.

7. Financials

While financials can be intimidating, they shouldn’t have to be. You can hire a consultant or an accountant for handling the financial part of the business. But ideally, you should include the cost of opening a restaurant business. This means that your readers should know if the location is rented or leased, the cost of equipment, employee pay, cost of buying raw materials, and marketing costs.

Restaurant Funding Tips For Small Food Businesses

You should have a rough idea about how big or small your restaurant is going to be. Ideally, people hire an accountant associated with the restaurant industry. They can provide their expertise and give key projections such as:

• Breakeven analysis
• Profit and loss statement 
• Capital Requirements Budget 

8. Marketing Plan

Everybody gets by with a little help. After all, this is your labour of love. So you definitely want the best for it. A good marketing strategy can get your game up. You can choose social media and do the marketing yourself. Or hire a PR agency for it. You will have to justify whatever strategy you employ to your investors. You should include your plans to have a soft opening so that you can get an idea of what customers liked or disliked and what can be further improved.

Restaurant Marketing Strategy

Bottom Line

Opening a restaurant is a big deal itself. But before your restaurant dream can take off, it is important to plan efficiently. Since this is an iterative process, it will save you from unnecessary costs, make you re-think certain decisions and possibly add a new item to your menu. Or simply just provide you with a fresh outlook of how it is going to turn out. Not to forget, you can use this business plan for your investors too! So, if you want to launch a thriving restaurant business, get to planning! If you are unsure of how to write a restaurant business plan, there are many templates available online. 

Check this post from Startups . 

About the Author

Massimo’s career has grown up through the restaurant world, starting as a waiter through to high-end restaurant openings within an operational management capacity. This depth of experience has allowed him to understand the business from both a guest’s needs to what a team needs, giving him the benefit of an all-rounded view and approach to problem solving.

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How it works

How to Write a Restaurant Business Plan in 2024 (Step by Step Guide with Templates)

A restaurant business plan is a framework that guides you to plan and forecast every element of restaurant management and operations.

This includes anything from your restaurant's menu design , location, financials, employee training , and a lot more.

Creating a solid business plan is important, as it helps:

• Transform your restaurant ideas into reality.
• Boosts entrepreneurial success by 16% (Harvard Business Study) .
• It equips you to navigate challenges before they arise.
• Attracts potential investors.

Planning is key to restaurant success. Without a plan, you're more likely to join the 26% of restaurants that fail within a year.

Create a business plan to set yourself up for success.

Here's how to get started. 

What is a restaurant business plan? 

Before writing a business plan, it is important to understand its fundamentals.

It serves as a roadmap for starting and running your restaurant , making it easy for outside parties, such as investors, to understand your objectives, vision, and plan of action for your restaurant.

The length and level of detail of business plans vary, ranging from brief synopses to large papers. Investors can benefit from clear insights and additional information provided by beginning with a concise plan and working their way up to a detailed one.

In short, a thorough description of the resources allocated to the success of your restaurant should be included in your business plan.

Steps to include in your business plan 

Your restaurant and mission statement needs to reflect your brand and goals, but you don't have to start from scratch.

The Eat App Restaurant Business Plan template , created by industry professionals and packed with insider information, is your go-to manual for creating a profitable business plan.

Your finalized business plan should have 11 essential elements, no matter how you write it. Continue reading below. 

1. Executive summary

A restaurant business plan should always begin with an executive summary. Why?

• 80% of venture capitalists say they read the executive summary first.
• 62% of investors say they would not continue reading a business plan if the executive summary did not capture their interest.
• A strong executive summary can increase the likelihood of securing funding by up to 40%.

An executive summary not only acts as the introduction to your restaurant business plan samples but also as a summary of the entire idea.

The main aim of an executive summary is to draw the reader (oftentimes an investor) into the rest of your business plan.

The executive summary also helps you envision the identity of your restaurant which essentially shapes the customer experience and sets you apart from competitors.

To establish a distinct identity, you need to focus on c ommon elements of an executive summary, including:

• A mission statement  
• Proposed concept development
• Cuisine selection
• The overall execution
• The potential costs
• Expected return on investments (ROI)

Let's take a more in-depth look at the concept development, cuisine selection, and mission statement.

Further reading

• How to write a restaurant executive summary

Concept Development

Selecting the type of restaurant, service style, and atmosphere is the first step towards creating a unique dining experience. Whether you envision a sample menu for a:

• cozy, intimate bistro
• bustling quick-service deli
• fast-casual restaurant
• fine dining establishment

Your concept should reflect your passion and expertise in the industry.

Cuisine Selection

The cuisine you select for your restaurant can significantly influence its success.

Choosing the appropriate cuisine is vital for distinguishing your establishment from competitors and attracting your target market.

To make an informed decision, consider factors such as:

• Market demand
• Expertise and passion
• Ingredient availability
• Competition
• Profitability
• Cultural fit
• Seasonality
• Dietary restrictions and trends

In the highly competitive restaurant industry, keeping track of current and emerging cuisine trends can be a significant advantage.

Creating a mission statement

A well-constructed mission statement communicates the purpose, values, and goals of your restaurant to potential investors and customers alike.

A mission statement serves as a guiding light for decision-makers and employees, fueling their efforts to achieve your restaurant’s objectives.

To create an impactful mission statement, consider the following steps:

• Identify the purpose of the restaurant.
• Contemplate the brand’s image.
• Account for the target audience.
• Incorporate company values.
• Ensure brevity and comprehensiveness.

Related content:  How to Write a Restaurant Mission Statement  

Remember, your mission statement should not only differentiate your restaurant from competitors but also resonate with your target market .

2. Company description

This is where you carefully introduce the company in the restaurant business plan. Include the name of the restaurant you are launching in this field along with its address, phone number, and other important information. Then, also include the owner's information as well as a synopsis or explanation of their background. The restaurant's legal position and its short- and long-term objectives should be outlined in the second section of the company description. To demonstrate your understanding of the changes in the local food business and the reasons why the most independent restaurant investors will be successful in this market, please submit a brief market research.

Here's an example of the page layout:  

Company Description

Restaurant Name: [Restaurant Name]

Location: [Restaurant Address]

Contact: [Restaurant Phone Number] | [Restaurant Email Address]

Owner: [Owner Name]

Experience: [Owner Name] has over [Number] years of experience in the restaurant industry. They have worked in various roles, including [List of Roles]. They are passionate about food and creating a memorable dining experience for their guests.

Legal Standing: [Restaurant Name] is a [Type of Legal Entity] registered in [State/Province].

3. Market analysis

The market analysis portion of the restaurant business plan is typically divided into three parts.

3.1 Industry analysis

What is your target market? What demographics will your restaurant cater to?

This section aims to explain your target market to investors and why you believe guests will choose your restaurant over others.

Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

By diving into demographics, preferences, dining habits, and trends, you can fine-tune your concept and marketing strategy to reach and appeal to your target audience effectively.

An example of analyzing your target market

  Comprehending your target market is key to customizing your restaurant offerings to their preferences and needs.

Demographics and preferences

Identifying your primary target market involves considering factors such as:

For example, a neighborhood with a high concentration of families might prefer a family-friendly restaurant with a diverse menu catering to various age groups and dietary preferences.

Conversely, a trendy urban area with a predominantly young and affluent population may gravitate towards upscale dining experiences and innovative cuisine.

Cultural and ethnic backgrounds also have a significant impact on restaurant preferences, with people from different backgrounds having distinctive tastes and customs that influence their dining choices.

By thoroughly understanding the demographics and preferences of your target market, you’ll be better equipped to create a restaurant concept that resonates with them and ultimately drives success.

Dining habits and trends

As the restaurant industry continues to evolve, staying informed about dining habits and trends is crucial for adapting your offerings and attracting customers.

For example, the rise of online ordering and delivery services has significantly influenced dining habits, with many consumers seeking the convenience of having their meals delivered to their doorstep.

Health trends have also had an impact on dining habits, with an increasing number of individuals seeking healthier options when dining out.

• How to find your restaurant's target market

3.2 Competition analysis

It's easy to assume that everyone will visit your new restaurant first, so it is important to research your competition to make this a reality.

What restaurants have already established a customer base in the area?

Take note of everything from their prices, hours, and service style to menu design to the restaurant interior.

Then explain to your investors how your restaurant will be different.

3.3 Marketing analysis

Your investors are going to want to know how you plan to market your restaurant. How will your marketing campaigns differ from what is already being done by others in the restaurant industry?

How do you plan on securing your target market? What kind of offers will you provide your guests? Make sure to list everything.

The menu is the most important part of a restaurant's debut. Your restaurant wouldn't be able to operate without it.

You most likely don't have a final draft at this time, but you should aim to create a mock-up for your restaurant business plan. You can choose a design that you can envision yourself using and add your logo to the mock-up.

• Top Free Restaurant Menu Makers

There are several resources available online if you need assistance with menu design or don't want to hire a designer.

But the price should be the most important component of your sample menu. The cost research you've completed for investors ought to be reflected in your prices. They will have a clearer idea of your restaurant's intended price range as a result.  You'll quickly see how important menu engineering can be, even early on.

5. Employees

The company description section of the restaurant business plan briefly introduces the owners of the restaurant with some information about each. This section should fully flesh out the restaurant's business plan and management team.

The investors don’t expect you to have your entire team selected at this point, but you should at least have a couple of people on board. Use the talent you have chosen thus far to highlight the combined work experience everyone is bringing to the table.

6. Restaurant design

The design portion of your restaurant business plan is where you can really show off your thoughts and ideas to the investors. If you don’t have professional mock-ups of your restaurant rendered, that’s fine.

Instead, put together a mood board to get your vision across. Find pictures of a similar aesthetic to what you are looking for in your restaurant.

The restaurant design extends beyond aesthetics alone and should include everything from restaurant software to kitchen equipment. 

7. Location

The location you settle on for your restaurant should be well aligned with your target market (making it easier to cater to your ideal customer) and with your business plans.

At this stage in the process, it's not uncommon to not have a specific location in mind - but you should at the very least have a few options to narrow down.

Pro Tip: When you approach your investors about potential locations, make sure to include as much information as possible about each venue and why it would be ideal for your brand. 

Example for choosing an ideal location

Choosing the ideal location for your restaurant is a pivotal decision that can greatly influence your success. 

To make the best choice, consider factors such as foot traffic, accessibility, and neighborhood demographics.

By carefully evaluating these factors, you’ll be better equipped to maximize visibility and attract your target market.

Foot traffic and accessibility

Foot traffic and accessibility are important factors in selecting a location that will attract customers and ensure convenience.

A high-traffic area with ample parking and public transportation options can greatly increase the likelihood of drawing in potential customers.

Additionally, making your restaurant accessible to individuals with disabilities can further broaden your customer base and promote inclusivity.

Neighborhood demographics

Analyzing neighborhood demographics can help you determine if your restaurant’s concept and cuisine will appeal to the local population.

Factors such as income levels, family structures, and cultural diversity can all influence dining preferences and habits.

By understanding the unique characteristics of the neighborhood, you can tailor your offerings and marketing efforts to resonate with the local community.

Conducting a market analysis can be a valuable step in this process.

To gather demographic data for a particular neighborhood, you can utilize resources such as the U.S. Census Bureau’s American Community Survey and reference maps.

Armed with this information, you can make informed decisions about your restaurant’s concept, menu, and pricing, ensuring that your establishment is well-positioned for success within the community.

Conducting market research will further strengthen your understanding of the local demographic.

8. Market overview

The market overview section is heavily related to the market research and analysis portion of the restaurant business plan. In this section, go into detail about both the micro and macro conditions in the area you want to set up your restaurant.

Discuss the current economic conditions that could make opening a restaurant difficult, and how you aim to counteract that. Mention all the other restaurants that could prove to be competition and what your strategy is to set yourself apart.

9. Marketing

With restaurants opening left and ride nowadays, investors are going to want to know how you will get word of your restaurant to the world.

The next marketing strategy and publicity section should go into detail on how you plan to market your restaurant before and after opening. As well as any plans you may have to bring a PR company on board to help spread the word.

Read more: How to write a restaurant marketing plan from scratch

10. External help

To make your restaurant a reality, you are going to need a lot of help. List any external companies or software you plan on hiring to get your restaurant up and running.

This includes everything from accountants and designers to suppliers that help your restaurant perform better, like POS systems and restaurant reservation systems .

Explain to your other potential investors about the importance of each and what they will be doing for your restaurant.

11. Financial analysis

The most important part of your restaurant business plan is the financial section . We would recommend hiring professional help for this given its importance.

Hiring a trained accountant will not only help you get your own financial projections and estimates in order but also give you a realistic insight into owning a restaurant.

You should have some information prepared to make this step easier for the accountant.

He/she will want to know how many seats your restaurant has, what the check average per table will be, and how many guests you plan on seating per day.

In addition to this, doing rough food cost calculations for various menu items can help estimate your profit margin per dish. This can be achieved easily with a free food cost calculator. 

• Important restaurant metrics to track

A well-crafted restaurant business plan serves as a roadmap to success, guiding every aspect of the venture from menu design to employee training.

By carefully considering each component of the plan, aspiring restaurateurs can increase their chances of securing funding, attracting customers, and achieving their long-term goals.

Remember, a restaurant business plan is not just a document to satisfy investors; it is a living tool that should be revisited and updated regularly as the business grows and evolves.

By staying committed to the plan and adapting it as needed, restaurateurs can ensure that their culinary dreams have a solid foundation for success.

Growth Marketing Manager at Eat App

Saif Alnasur used to work in his family restaurant, but now he is a food influencer and writes about the restaurant industry for Eat App.

Reviewed by

Nezar Kadhem

Co-founder and CEO of Eat App

He is a regular speaker and panelist at industry events, contributing on topics such as digital transformation in the hospitality industry, revenue channel optimization and dine-in experience.

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How to write a restaurant business plan

A small restaurant business plan is the roadmap you use to open a successful spot. As a first step to creating yours, ask your friends and colleagues to share restaurant business plan examples. Their restaurant business plan samples can inspire yours.

Once you’ve studied those examples, it’s time to start writing your own. No matter how much thought you’ve put into your concept or how many trusted colleagues have assured you of its greatness, you must write a restaurant business plan. It will prove the viability of your concept to potential investors and provide them with a clear and engaging answer to the question: “Why does the world need this restaurant?”

“The point of a business plan is to show that you’ve done your homework,” says Charles Bililies, owner of Souvla , a fine casual Greek restaurant in San Francisco that has received national acclaim since opening in the spring of 2014.

“You have to show any potential investor that you have an actual plan, you know what you’re talking about, it looks professional, and you’re not just screwing around.”

Quick links Branded cover Table of contents Concept Sample menu Service Management team Design Target market Location Market overview Marketing and publicity Specialists and consultants Business structure Financials

1. Branded cover

Include your logo (even if it’s not finalized), the date, and your name.

2. Table of contents

A table of contents in a restaurant business plan provides an organized overview of the document’s structure and content. It typically appears at the beginning of the plan and lists the major sections and subsections with their corresponding page numbers.

The table of contents is important for several reasons. Firstly, it allows readers to quickly navigate through the plan, enabling easy access to specific sections of interest. Secondly, it helps in presenting a professional and well-structured document, showing that you have carefully organized your thoughts and ideas. It also improves readability and comprehension, as readers can easily locate and refer back to relevant information

3. Restaurant concept

Describe your restaurant concept and get the reader excited about your idea. Specify whether the restaurant will be fine dining or more casual. Include an executive summary and go into detail about the food you’ll be serving, inspiration behind your concept, and an overview of service style.

Define clearly what will be unique about your restaurant and include your mission statement. This section should include a market analysis that shows how your restaurant will be similar and different from competing restaurants.

4. Sample menu

The menu is the most important touchpoint of any restaurant’s brand, so this should be more than just a simple list of items. Incorporate your logo and mock up a formatted menu design (tap a designer for help if needed).

Your sample menu should also include prices that are based on a detailed cost analysis. This will:

• Give investors a clear understanding of your targeted price point
• Provide the info needed to estimate check averages
• Show the numbers used create financial projections for starting costs
• Show investors that you’ve done the homework
• Prove you can stay within a budget

This section is most relevant for:

• Fine-dining concepts
• Concepts that have a unique service style
• Owners who have particularly strong feelings about what role service will play in their restaurant.

It can be a powerful way of conveying your approach to hospitality to investors by explaining the details of the guest’s service experience.

Will your restaurant have counter service and restaurant hostess software designed to get guests on their way as quickly as possible, or will it look more like a theater, with captains putting plates in front of guests simultaneously?

If an extensive wine program is an integral part of what you’re doing, will you have a sommelier? If you don’t feel that service is a noteworthy component of your operation, address it briefly in the concept section.

6. Management team

Write a brief overview of yourself and the team you have established so far. You want to show that your experience has provided you with the necessary skills to run a successful restaurant and act as a restaurant business owner.

Ideally, once you have described the strong suit of every member of your team, you’ll be presenting a full pitch deck. Most independent restaurant investors are in this for more than just money, so giving some indication of what you value and who you are outside of work may also be helpful.

Incorporate some visuals. Create a mood board that shows images related to the design and feeling of your restaurant.

Whether you’re planning to cook in a wood-burning oven or are designing an eclectic front-of-house, be sure to include those ideas. Photos of materials and snippets of other restaurants that you love that are similar to the brand you’re building are also helpful.

8. Target market

Who is going to eat at your restaurant? What do they do for a living, how old are they, and what’s their average income? Once you’ve described them in detail, reiterate why your specific concept will appeal to them.

9. Location

There should be a natural and very clear connection between the information you present in the “Target Market” section and this one. You probably won’t have a specific site identified at this point in the process, but you should talk about viable neighborhoods.

Don’t assume that potential investors will be familiar with the areas you’re discussing and who works or lives there—make the connections clear. You want readers to be confident that your restaurant’s “ideal” diner intersects with the neighborhood(s) you’re proposing as often as possible.

If you don’t have a site , this is a good place to discuss what you’re looking for in terms of square footage, foot traffic, parking, freeway accessibility, outdoor seating , and other important details.

10. Market overview

Address the micro and macro market conditions in your area and how they relate to licenses and permits. At a macro level, what are the local and regional economic conditions?

If restaurants are doing poorly, explain why yours won’t; if restaurants are doing well, explain how you’ll be able to compete in an already booming restaurant climate. At a micro level, discuss who your direct competitors are. Talk about what types of restaurants share your target market and how you’ll differentiate yourself.

11. Marketing and publicity

The restaurant landscape is only getting more competitive. Discuss your pre- and post-opening marketing plans to show investors how you plan to gain traction leading up to opening day, as well as how you’ll keep the momentum going.

If you’re going to retain a PR/marketing company, introduce them and explain why you’ve chosen them over other companies (including some of their best-known clients helps). If not, convey that you have a solid plan in place to generate attention on your own through social media, your website , and media connections.

12. Specialists and consultants

List any outside contractors you plan to retain, such as:

• General contractor
• PR and marketing

Briefly explain the services they’ll be providing for you, why you chose them, and any notable accomplishments.

13. Business structure

This section should be short and sweet. What type of business structure have you set up and why did you make that specific decision? You will need to work with an attorney to help you determine what business structure is best for you.

“Step one: write a business plan. Step two: hire a good attorney. In addition to helping me build a smart, sustainable business structure, my attorney was also a great resource for reviewing my business plan because she’s read thousands of them. She was a very helpful, experienced outside perspective for more than just legal matters,” says Charles Bililies.

14. Financial projections

Let your accountant guide you through this portion of your business plan. It is crucial that whoever you hire to help you with your finances has a wealth of restaurant experience (not just one or two places). They should be familiar with the financial specifics of starting a restaurant and know what questions to ask you.

Before creating realistic financial projections, your accountant will want to know:

• How many seats the restaurant will have
• What your average check will be
• How many covers per day you plan to do

Being conservative in these estimations is key. These three data points will be used as the basis for figuring out whether your concept is financially feasible.

Lou Guerrero, Principal at Kross, Baumgarten, Kniss & Guerrero, emphasizes, “You’ll get a lot of accountants that tell you that they’ve done a couple of restaurants, but you have to choose someone that has a deep expertise in what you’re doing. There’s nothing to gain from going with someone that doesn’t have a very restaurant-centric practice.”

A well-vetted accountant with restaurant experience will know exactly what you’ll need to have prepared to show investors.

The key projections you can expect to work on are:

• Pro forma profit and loss statement for the first three to five years of operation
• Break even analysis
• Capital requirements budget

Writing a comprehensive restaurant business plan is a crucial step towards opening a successful establishment. By seeking inspiration from examples, demonstrating your expertise, and addressing all the essential components, you can prove the viability of your concept to potential investors.

Remember, a well-prepared business plan demonstrates professionalism and a clear understanding of your goals, increasing your chances of achieving long-term success in the competitive restaurant industry.

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Restaurant Business Plan Template

Written by Dave Lavinsky

Restaurant Business Plan

You’ve come to the right place to create your restaurant business plan.

We have helped over 100,000 entrepreneurs and business owners with how to write a restaurant business plan to help them start or grow their restaurants.

Below is a restaurant business plan template to help you create each section of your business plan.

Restaurant Business Plan Example

Executive summary, business overview.

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, Bluehorn Restaurant & Steakhouse’s mission is to become Oklahoma City’s best, new restaurant for patrons to celebrate their next big event, have a nice date night, or gather with friends or family for a fun evening while dining over finely crafted entrees, desserts, and cocktails.

Products Served

The following are the menu items to be offered by Bluehorn Restaurant & Steakhouse:

• Soups & Salads
• Gourmet sides
• Wine, Beer & Spirits

Customer Focus

Bluehorn Restaurant & Steakhouse will target adult men and women between the ages of 21 – 65 with disposable income in Oklahoma City, Oklahoma. Within this demographic are millennials, young professionals, newlyweds, young families, more established families, and retirees. Because of the pricing structure of the menu, the patrons will likely be upper middle class to the wealthy population of Oklahoma City.

Management Team

Bluehorn Restaurant & Steakhouse is owned and operated by fellow Oklahoma City natives and culinary enthusiasts, Chef Peter Logan and Anastasia Gillette. Both come with a unique skill set and complement each other perfectly. They formerly worked together at another OKC fine dining establishment and made a great team for serving guests delectable food and wine while ensuring the highest level of customer service.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse, while Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations.

Financial Highlights

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The funding will be dedicated for the build-out and design of the restaurant, kitchen, bar and lounge, as well as cooking supplies and equipment, working capital, three months worth of payroll expenses and opening inventory. The breakout of the funding is below:

• Restaurant Build-Out and Design – $100,000
• Kitchen supplies and equipment – $100,000
• Opening inventory – $25,000
• Working capital (to include 3 months of overhead expenses) – $25,000
• Marketing (advertising agency) – $25,000
• Accounting firm (3 months worth and establishment/permitting of business) – $25,000

Company Overview

Bluehorn Restaurant & Steakhouse is a new restaurant and steakhouse located in Oklahoma City, Oklahoma. Bluehorn Restaurant & Steakhouse will serve a wide variety of dishes and beverages and will cater to the upper middle class to wealthier population of Oklahoma City. The menu of Bluehorn Restaurant & Steakhouse will include bistro-type dishes that are authentically created and crafted by acclaimed Chef Peter Logan. It will be located in the trendy part of town, known as the Plaza District. The Plaza District is one of Oklahoma’s trendy neighborhoods and is considered the “it” area for newlyweds, millennials, professionals, and young singles. The restaurant will be surrounded by classy art galleries, live theater, high-end restaurants and bars, and expensive shopping.

Owned by emerging restaurant operators Chef Peter Logan and Anastasia Gillette, the restaurant’s mission statement is to become the best new steak restaurant in OKC. The following are the types of menu items Bluehorn Restaurant & Steakhouse will serve- shareables, steaks, soups, gourmet sides and salads.

Bluehorn Restaurant & Steakhouse History

Bluehorn Restaurant & Steakhouse is owned by two Oklahoma City natives, Chef Peter Logan and Anastasia Gillette. They have both worked around the country in fine dining establishments and have a combined twenty years in the restaurant industry. Upon working alongside each other at another fine dining establishment in Oklahoma City, the two of them became good friends and decided to venture into owning their own restaurant.

Chef Peter is the kitchen guru and critically acclaimed chef, while Anastasia manages the front of the house and is a certified Sommelier. Together, with both of their expertise and knowledge, Bluehorn Restaurant & Steakhouse is destined to become Oklahoma City’s next big restaurant.

Industry Analysis

The Restaurant industry is expected to grow to over $220 billion in the next five years.

Consumer spending is projected to grow. The Consumer Confidence Index, a leading indicator of spending patterns, is expected to also grow strongly, which will boost restaurant industry growth over the next five years. The growth in consumer confidence also suggests that more consumers may opt to segment their disposable income to eating outside the home.

Additionally, an increase in the number of households earning more than $100,000 annually further contributes to the industry growth, supporting industry operators that offer more niche, higher-end products.  This group is expected to continue to grow in size over the next five years.

The urban population represents a large market for the industry. Specifically, time-strapped individuals living in urban areas will likely frequent industry establishments to save time on cooking. The urban population is expected to increase, representing a potential opportunity for the industry.

Customer Analysis

Demographic profile of target market, customer segmentation.

Bluehorn Restaurant & Steakhouse will primarily target the following customer profile:

• Upper middle class to wealthier population
• Millennials
• Young professionals
• Households with an average income of at least $75k
• Foodies and culture enthusiasts

Competitive Analysis

Direct and indirect competitors.

Bluehorn Restaurant & Steakhouse will be competing with other restaurants in Oklahoma City. A profile of each competitor is below. The Press Located in the trendy area known as the Plaza District, The Press has reimagined our favorite foods of the surrounding regions through the lens of home.

The menu consists of appetizers, soups, burgers and sandwiches, bowls, main dishes, sides, desserts, and a large selection of alcoholic beverages. The Press serves craft beer, domestic beer, wine spritzers, house cocktails, wine, and mimosas. They also offer brunch. The menu of The Press is affordable with the most expensive dish being $16. The wine menu is also not pretentious as the wine is sold either by the glass or bottle, with the most expensive bottle being $52 for the Gruet Sparkling Brut Rose. Oak & Ore Oak & Ore is a craft beer and restaurant in OKC’s Plaza District. They have a 36-tap beer selection and offer vegetarian, vegan, and gluten free dining options. Oak & Ore offers a rotating, 36-tap selection of their favorite brews from Oklahoma and around the world. Each beer is thoughtfully paired with a craft beer-inspired dining experience.

The food menu of Oak & Ore offers starters, salads, wings, fried chicken, sandwiches, tacos, banh mi, and sides. They also have a selection of kids dishes so the whole family can enjoy comfort food while sampling one of their delectable beers.

The Mule OKC The Mule is a casual, hip restaurant offering a large beer and cocktail menu plus sandwiches and more. Located in the constantly growing and buzzing hub that is the Plaza District, The Mule takes the timeless favorite and contorts it into a whole menu of wild offerings.

There is also a fantastic assortment of soups offered and The Mule shakes up a seasonal list of cocktails designed by their bar staff. During the winter months, patrons can stave off the cold with their versions of hot toddies and buttered rum. For the beer drinkers, they always have a reliable line-up of fresh cold brews on draft, as well as a wide selection of can.

Competitive Advantage

Bluehorn Restaurant & Steakhouse offers several advantages over its competition. Those advantages are:

• Gourmet dishes elegantly prepared to the finest standard.
• Selection of steaks sourced from local Oklahoma farms.
• An exclusive and unique wine menu that includes a wine selection of all price points.
• Highly sought after location: Bluehorn Restaurant & Steakhouse will be located in the trendy and attractive neighborhood known as The Plaza District.
• Trendy, welcoming, and energetic ambiance that will be perfect for a night out or a celebration.

Marketing Plan

Promotions strategy.

The marketing strategy for Bluehorn Restaurant & Steakhouse is as follows: Location Bluehorn Restaurant & Steakhouse’s location is a promotions strategy in itself. The Plaza District is a destination spot for locals, tourists, and anyone looking for the trendiest food fare in Oklahoma City. The Plaza District is home to OKC’s most popular bars and restaurants, art galleries, theaters, and boutique shopping. The millennials, young professionals, and foodies will frequent Bluehorn Restaurant & Steakhouse for the location itself.

Social Media Bluehorn Restaurant & Steakhouse will use social media to cater to the millennials and Oklahoma City residents. Chef Peter and Anastasia plan to hire an advertising agency to take professional photographs of the menu items and location to create appealing posts to reach a greater audience. The posts will include pictures of the menu items, as well as upcoming featured options. SEO Website Marketing Bluehorn Restaurant & Steakhouse plans to invest funds into maintaining a strong SEO presence on search engines like Google and Bing. When a person types in “local fine dining restaurant” or “Oklahoma City restaurant”, Bluehorn Restaurant & Steakhouse will appear in the top three choices. The website will include the full menu, location, hours, and lots of pictures of the food, drinks, and steaks. Third Party Delivery Sites Bluehorn Restaurant & Steakhouse will maintain a presence on sites like GrubHub, Uber Eats, Doordash, and Postmates so that people looking for local food to be delivered will see Bluehorn Restaurant & Steakhouse listed near the top.

Operations Plan

Operation functions:.

The company will hire the following:

• 4 sous chefs
• 2 bartenders
• 2 hostesses
• The company will hire an advertising agency and an accounting firm

Milestones:

Bluehorn Restaurant & Steakhouse aims to open in the next 6 months. The following are the milestones needed in order to obtain this goal.

7/1/202X – Execute lease for prime location in the Plaza District.

7/2/202X – Begin construction of restaurant build-out.

7/10/202X – Finalize menu.

7/17/202X – Hire advertising company to begin developing marketing efforts.

8/15/202X – Start of marketing campaign

8/22/202X – Final walk-thru of completed restaurant build-out.

8/25/202X – Hire team of sous chefs, servers, and bussers.

9/1/202X – Decoration and set up of restaurant.

9/15/202X – Grand Opening of Bluehorn Restaurant & Steakhouse

Bluehorn Restaurant & Steakhouse will be owned and operated by Chef Peter Logan and Anastasia Gillette. Each will have a 50% ownership stake in the restaurant.

Chef Peter Logan, Co-Owner

Chef Peter Logan is an Oklahoma City native and has been in the restaurant industry for over ten years. He was trained in a prestigious Le Cordon Bleu Culinary Academy in San Francisco and has worked in some of the nation’s most prestigious fine dining restaurants. His tenure has took him from the west coast to the east coast, and now he’s back doing what he loves in his hometown of Oklahoma City.

Chef Peter will manage the kitchen operations of Bluehorn Restaurant & Steakhouse. He will train and oversee the sous chefs, manage inventory, place food inventory orders, deal with the local food vendors, and ensure the highest customer satisfaction with the food.

Anastasia Gillette, Co-Owner

Anastasia Gillette was born and raised in Oklahoma City and has garnered over ten years in the restaurant industry as well. While in college, Anastasia worked as a hostess at one of the area’s most prestigious restaurant establishments. While there, she was eventually promoted to Front of the House Manager where she oversaw the hostesses, servers, bussers, bartenders, and reservations. Her passion always led to the beverage portion of the restaurant so she obtained her Sommelier certificate in 2019. With her wine education, Anastasia is able to cultivate an interesting and elegant wine selection for the restaurant.

Anastasia will oversee front of the house operations, maintain and ensure customer service, and manage all reservations. She will also be in charge of the bar and wine ordering, training of front of the house staff, and will manage the restaurant’s social media accounts once they are set up.

Financial Plan

Key revenue & costs.

The revenue drivers for Bluehorn Restaurant & Steakhouse will come from the food and drink menu items being offered daily.

The cost drivers will be the ingredients and products needed to make the menu items as well as the cooking materials. A significant cost driver is the fine dining equipment, serving dishes, and beer and wine glasses. Other cost drivers will be the overhead expenses of payroll for the employees, accounting firm, and cost of the advertising agency.

Funding Requirements and Use of Funds

Bluehorn Restaurant & Steakhouse is seeking $300,000 in debt financing to open its start-up restaurant. The breakout of the funding is below:

Financial Projections

Income Statement

  Balance Sheet

  Cash Flow Statement

Restaurant Business Plan FAQs

What is a restaurant business plan.

A restaurant business plan is a plan to start and/or grow your restaurant business. Among other things, it outlines your business concept, identifies your target customers, presents your marketing plan and details your financial projections.

You can  easily complete your restaurant business plan using our Restaurant Business Plan Template here .

What Are the Main Types of Restaurants?

There are many types of restaurant businesses. Restaurants can range in type from fast food, fast casual, moderate casual, fine dining, and bar and restaurant types. Restaurants also come in a variety of different ethnic or themed categories, such as Mexican restaurants, Asian restaurants, American, etc.  Some restaurants also go mobile and have food trucks.

How Do You Get Funding for Your Restaurant Business Plan?

Restaurant businesses are most likely to receive funding from banks. Typically you will find a local bank and present your business plan to them. Another option for a restaurant business is to obtain a small business loan. SBA loans are a popular option as they offer longer loan terms with lower interest rates.

What are the Steps To Start a Restaurant Business?

1. Develop A Restaurant Business Plan - The first step in starting a business is to create a detailed restaurant business plan that outlines all aspects of the venture. This should include potential market size and target customers, the services or products you will offer, pricing strategies and a detailed financial forecast.  

2. Choose Your Legal Structure - It's important to select an appropriate legal entity for your restaurant business. This could be a limited liability company (LLC), corporation, partnership, or sole proprietorship. Each type has its own benefits and drawbacks so it’s important to do research and choose wisely so that your restaurant business is in compliance with local laws.

3. Register Your Restaurant Business - Once you have chosen a legal structure, the next step is to register your restaurant business with the government or state where you’re operating from. This includes obtaining licenses and permits as required by federal, state, and local laws. 

4. Identify Financing Options - It’s likely that you’ll need some capital to start your restaurant business, so take some time to identify what financing options are available such as bank loans, investor funding, grants, or crowdfunding platforms. 

5. Choose a Location - Whether you plan on operating out of a physical location or not, you should always have an idea of where you’ll be based should it become necessary in the future as well as what kind of space would be suitable for your operations. 

6. Hire Employees - There are several ways to find qualified employees including job boards like LinkedIn or Indeed as well as hiring agencies if needed – depending on what type of employees you need it might also be more effective to reach out directly through networking events. 

7. Acquire Necessary Restaurant Equipment & Supplies - In order to start your restaurant business, you'll need to purchase all of the necessary equipment and supplies to run a successful operation. 

8. Market & Promote Your Business - Once you have all the necessary pieces in place, it’s time to start promoting and marketing your restaurant business. This includes creating a website, utilizing social media platforms like Facebook or Twitter, and having an effective Search Engine Optimization (SEO) strategy. You should also consider traditional marketing techniques such as radio or print advertising. 

Learn more about how to start a successful restaurant business:

• How to Start a Restaurant Business

Where Can I Get a Restaurant Business Plan PDF?

You can download our free restaurant business plan template PDF here . This is a sample restaurant business plan template you can use in PDF format.

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When starting a business—no matter what type of business that may be—a business plan is essential to map out your intentions and direction. That’s the same for a restaurant business plan, which will help you figure out where you fit in the landscape, how you’re going to differ from other establishments around you, how you’ll market your business, and even what you’re going to serve. A business plan for your restaurant can also help you later if you choose to apply for a business loan .

While opening a restaurant isn’t as risky as you’ve likely heard, you still want to ensure that you’re putting thought and research into your business venture to set it up for success. And that’s where a restaurant business plan comes in.

We’ll go through how to create a business plan for a restaurant and a few reasons why it’s so important. After you review the categories and the restaurant business plan examples, you can use the categories to make a restaurant business plan template and start your journey.

Why you shouldn’t skip a restaurant business plan

First-time restaurateurs and industry veterans alike all need to create a business plan when opening a new restaurant . That’s because, even if you deeply understand your business and its nuances (say, seasonal menu planning or how to order correct quantities), a restaurant is more than its operations. There’s marketing, financing, the competitive landscape, and more—and each of these things is unique to each door you open.

That’s why it’s so crucial to understand how to create a business plan for a restaurant. All of these things and more will be addressed in the document—which should run about 20 or 30 pages—so you’ll not only have a go-to-market strategy, but you’ll also likely figure out some things about your business that you haven’t even thought of yet.

Additionally, if you’re planning to apply for business funding down the line, some loans—including the highly desirable SBA loan —actually require you to submit your business plan to gain approval. In other words: Don’t skip this step!

How much do you need?

with Fundera by NerdWallet

We’ll start with a brief questionnaire to better understand the unique needs of your business.

Once we uncover your personalized matches, our team will consult you on the process moving forward.

How to write a restaurant business plan: Step by step

There’s no absolute format for a restaurant business plan that you can’t stray from—some of these sections might be more important than others, for example, or you might find that there’s a logical order that makes more sense than the one in the restaurant business plan example below. However, this business plan outline will serve as a good foundation, and you can use it as a restaurant business plan template for when you write your own.

Executive summary

Your executive summary is one to two pages that kick off your business plan and explain your vision. Even though this might seem like an introduction that no one will read, that isn’t the case. In fact, some investors only ask for the executive summary. So, you’ll want to spend a lot of time perfecting it.

Your restaurant business plan executive summary should include information on:

Mission statement: Your goals and objectives

General company information: Include your founding date, team roles (i.e. executive chef, sous chefs, sommeliers), and locations

Category and offerings: What category your restaurant fits into, what you’re planning to serve (i.e. farm-to-table or Korean), and why

Context for success: Any past success you’ve had, or any current financial data that’ll support that you are on the path to success

Financial requests: If you’re searching for investment or financing, include your plans and goals here and any financing you’ve raised or borrowed thus far

Future plans: Your vision for where you’re going in the next year, three years, and five years

When you’re done with your executive summary, you should feel like you’ve provided a bird’s eye view of your entire business plan. In fact, even though this section is first, you will likely write it last so you can take the highlights from each of the subsequent sections.

And once you’re done, read it on its own: Does it give a comprehensive, high-level overview of your restaurant, its current state, and your vision for the future? Remember, this may be the only part of your business plan potential investors or partners will read, so it should be able to stand on its own and be interesting enough to make them want to read the rest of your plan.

Company overview

This is where you’ll dive into the specifics of your company, detailing the kind of restaurant you’re looking to create, who’s helping you do it, and how you’re prepared to accomplish it.

Your restaurant business plan company overview should include:

Purpose: The type of restaurant you’re opening (fine dining, fast-casual, pop-up, etc.), type of food you’re serving, goals you have, and the niche you hope to fill in the market

Area: Information on the area in which you’re opening

Customers: Whom you’re hoping to target, their demographic information

Legal structure: Your business entity (i.e. LLC, LLP, etc.) and how many owners you have

Similar to your executive summary, you won’t be going into major detail here as the sections below will get into the nitty-gritty. You’ll want to look at this as an extended tear sheet that gives someone a good grip on your restaurant or concept, where it fits into the market, and why you’re starting it.

Team and management

Barely anything is as important for a restaurant as the team that runs it. You’ll want to create a section dedicated to the members of your staff—even the ones that aren’t yet hired. This will provide a sense of who is taking care of what, and how you need to structure and build out the team to get your restaurant operating at full steam.

Your restaurant business plan team and management section should have:

Management overview: Who is running the restaurant, what their experience and qualifications are, and what duties they’ll be responsible for

Staff: Other employees you’ve brought on and their bios, as well as other spots you anticipate needing to hire for

Ownership percentage: Which individuals own what percentage of the restaurant, or if you are an employee-owned establishment

Be sure to update this section with more information as your business changes and you continue to share this business plan—especially because who is on your team will change both your business and the way people look at it.

Sample menu

You’ll also want to include a sample menu in your restaurant business plan so readers have a sense of what they can expect from your operations, as well as what your diners can expect from you when they sit down. This will also force you to consider exactly what you want to serve your diners and how your menu will stand out from similar restaurants in the area. Although a sample menu is in some ways self-explanatory, consider the following:

Service : If your brunch is as important as your dinner, provide both menus; you also might want to consider including both a-la-carte and prix fixe menus if you plan to offer them.

Beverage/wine service: If you’ll have an emphasis on specialty beverages or wine, a separate drinks list could be important.

Seasonality: If you’re a highly seasonal restaurant, you might want to consider providing menus for multiple seasons to demonstrate how your dishes (and subsequent purchasing) will change.

Market analysis

This is where you’ll begin to dive deeper. Although you’ve likely mentioned your market and the whitespace you hope to address, the market analysis section will enable you to prove your hypotheses.

Your restaurant business plan market analysis should include:

Industry information: Include a description of the restaurant industry, its size, growth trends, and other trends regarding things such as tastes, trends, demographics, structures, etc.

Target market: Zoom in on the area and neighborhood in which you’re opening your restaurant as well as the type of cuisine you’re serving.

Target market characteristics: Describe your customers and their needs, how/if their needs are currently being served, other important pieces about your specific location and customers.

Target market size and growth: Include a data-driven section on the size of your market, trends in its growth, how your target market fits into the industry as a whole, projected growth of your market, etc.

Market share potential: Share how much potential there is in the market, how much your presence will change the market, and how much your specific restaurant or restaurant locations can own of the open market; also touch on any barriers to growth or entry you might see.

Market pricing: Explain how you’ll be pricing your menu and where you’ll fall relative to your competitors or other restaurants in the market.

Competitive research: Include research on your closest competitors, how they are both succeeding and failing, how customers view them, etc.

If this section seems like it might be long, it should—it’s going to outline one of the most important parts of your strategy, and should feel comprehensive. Lack of demand is the number one reason why new businesses fail, so the goal of this section should be to prove that there is demand for your restaurant and show how you’ll capitalize on it.

Additionally, if market research isn’t your forte, don’t be shy to reach out to market research experts to help you compile the data, or at least read deeply on how to conduct effective research.

Marketing and sales

Your marketing and sales section should feel like a logical extension of your market analysis section, since all of the decisions you’ll make in this section should follow the data of the prior section.

The marketing and sales sections of your restaurant business plan should include:

Positioning: How you’ll describe your restaurant to potential customers, the brand identity and visuals you’ll use to do it, and how you’ll stand out in the market based on the brand you’re building

Promotion: The tools, tactics, and platforms you’ll use to market your business

Sales: How you’ll convert on certain items, and who/how you will facilitate any additional revenue streams (i.e. catering)

It’s likely that you’ll only have concepts for some of these elements, especially if you’re not yet open. Still, get to paper all of the ideas you have, and you can (and should) always update them later as your restaurant business becomes more fully formed.

Business operations

The business operations section should get to the heart of how you plan to run your business. It will highlight both internal factors as well as external forces that will dictate how you run the ship.

The business operations section should include:

Management team: Your management structure and hierarchy, and who is responsible for what

Hours: Your hours and days of operation

Location: What’s special about your location that will get people through the door

Relationships: Any advantageous relationships you have with fellow restaurateurs, places for sourcing and buying, business organizations, or consultants on your team

Add here anything you think could be helpful for illustrating how you’re going to do business and what will affect it.

Here, you’ll detail the current state of your business finances and project where you hope to be in a year, three years, and five years. You’ll want to detail what you’ve spent, what you will spend, where you’ll get the money, costs you might incur, and returns you’ll hope to see—including when you can expect to break even and turn a profit.

Financial statements: If you’ve been in business for any amount of time, include existing financial statements (i.e. profit and loss, balance sheet, cash flow, etc.)

Budget: Your current budget or a general startup budget

Projections: Include revenue, cash flow, projected profit and loss, and other costs

Debt: Include liabilities if the business has any outstanding debt or loans

Funding request: If you’re requesting a loan or an investment, lay out how much capital you’re looking for, your company’s valuation (if applicable), and the purpose of the funding

Above all, as you’re putting your financials together, be realistic—even conservative. You want to give any potential investors a realistic picture of your business.

Feel like there are other important components but they don't quite fit in any of the other categories (or make them run too long)? That’s what the restaurant business plan appendix section is for. And although in, say, a book, an appendix can feel like an afterthought, don’t ignore it—this is another opportunity for you to include crucial information that can give anyone reading your plan some context. You may include additional data, graphs, marketing collateral (like logo mockups), and more.

Start Your Dream Business

The bottom line

Whether you’re writing a restaurant business plan for investors, lenders, or simply for yourself and your team, the most important thing to do is make sure your document is comprehensive. A good business plan for a restaurant will take time—and maybe a little sweat—to complete fully and correctly.

One other crucial thing to remember: a business plan is not a document set in stone. You should often look to it to make sure you’re keeping your vision and mission on track, but you should also feel prepared to update its components as you learn more about your business and individual restaurant.

This article originally appeared on JustBusiness, a subsidiary of NerdWallet.

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You’re a professional chef in the making. You have delicious recipes, a killer drink menu, and even a delicious secret sauce all ready to go, but what about your business plan? You can have the best food and dining experience in the world, but without a good business plan in place, your restaurant may be out of business before you ever fire up the oven.

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Restaurant Business Plan

The combined “eating out” market continues to grow with a forecast sales increase of 6.1% per annum. This £16.4 billion industry welcomes thousands of new entrants to the market every year.

You can now write a professional business plan fast with the Teneric Restaurant Planning System. Download online for all types of cuisine, including Indian, Greek, Mexican, Italian, Pizza franchises, fast food and fine French dining.

The Executive Summary of This Business Plan

You can use this executive summary to begin your own plan (see the link below to download it in Word). This summary is a copy extracted from the completed document. Access the entire system using the "Instant Online Download" button.

Summary of the Business

Yinel Limited is a new trading company created for an entirely new dining experience in the local town owned by Mrs Jasmine Harding. Jasmine is an experienced restaurateur, having managed three successful ventures over the past 12 years.

The Restaurant Concept

Yinel will take over existing premises currently used as a restaurant and offer a comprehensive “modern English” menu based upon extensive customer research.

We will rebrand these premises to provide a new range of dining options at affordable prices. The menu includes freshly made pizza, healthy salads, fresh pasta, locally sourced steak, poultry, and fish.

Yinel will be open from 11:00 to 14:30 and 18:00 to 23:00. Brunch, lunch menus and evening fine dining is served during these opening times. An extensive wine cellar will be available, as well as locally brewed beers.

Competition and Market

There are three other competitors locally offering a similar experience; however, these are not directly in the current location.

The current successful business owners are retiring, which presents a unique opportunity to develop the business and profitability. Our target market is a mixture of professionals from local companies, couples and small groups of friends aged between 25 to 75.

Revenue Streams

There are three main revenue streams for this business as follows:

• Food menus include appetizers, starters, main courses, desserts, and a cheese selection.
• Beverage sales include champagne, wines, soft drinks, and beer.
• Private dining area for groups of 10-12 guests.

Financial Forecasts

Total sales for our first year are estimated at £1.8m, increasing by 8-9% for the subsequent two years.

Forecast net profits are 21% before tax and interest.

The premises are available on a 15-year lease with three-year break clauses. Mrs Harding will invest £200,000 into the business with an additional £208,700 investment required as bank financing to fund the rebranding, stock, and initial marketing.

Staffing Requirements

There’ll be six full-time and eight part-time employees to cover all business areas. These responsibilities include purchasing, food preparation, waiting staff, cleaning and administration.

Contents of this plan

1) Executive Summary 2) Business Mission 3) Ownership and Location 4) External Analysis 5) SWOT Analysis 6) Planned Objectives 7) Key Action Plans 8) Management Biographies 9) Profit & Loss Account 10) Cash Flow Forecast 11) Balance Sheet

Free Bonuses Included 1) 25 Free Marketing Techniques 2) Financial Forecasting Wizard 3) Step-by-step Planning Guide 4) Free Online Support 5) Comprehensive Startup Guide

Why Choose this Restaurant Plan?

• Ideal for any catering business;  preview example .
• Useful for franchise applications.
• Includes financial models with cost calculations.
• Created & enhanced by experienced consultants.
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A Sample Restaurant Business Plan Template for Bank Loan in UK

By: Author Tony Martins Ajaero

A restaurant is a business establishment where different types of delicacies are prepared and served to customers. Restaurants also sell snacks, alcoholic and non-alcoholic drinks, and of course takeout meals.

The market size of the full-service restaurant sector in the United Kingdom in 2021 was approximately 9495.9 million British pounds. UK Restaurant Technology Statistics reported that the UK restaurant sector is expected to rise by 32.1%, or £11.7 billion, respectively.

Steps to Write a Restaurant Business Plan for Bank Loan

Executive summary.

Baroness Anderson® Restaurants, Ltd. is a first-class restaurant that will operate world-class full-service restaurants across major cities in the United Kingdom with its headquarters in the heart of London.

Baroness Anderson® Restaurants, Ltd. is situated in a centrally located facility on a busy street with a capacity to accommodate 50 people per time with enough parking space and valet services. Baroness Anderson is the founder and CEO of Baroness Anderson® Restaurants, Ltd.

Company Profile

A. our products and services.

Baroness Anderson® Restaurants, Ltd. will be involved in the sale of;

• Intercontinental meals
• Assorted wines

Our products are designed to give our customers all the satisfactions and fulfillment they need from a restaurant.

b. Nature of the Business

Our restaurants will operate the business-to-consumer model.

c. The Industry

Baroness Anderson® Restaurants, Ltd. will operate in the restaurant industry.

d. Mission Statement

Our mission is to establish a standard and world-class restaurant business that will make available different types of food and drinks in a safe and conducive environment.

e. Vision Statement

Our vision is to establish a restaurant that will become the number one choice for both residents and tourists in and around our restaurant’s locations.

f. Our Tagline (Slogan)

Baroness Anderson® Restaurants, Ltd. – Baroness Anderson® Restaurants, Ltd., We Serve Great Meals!

g. Legal Structure of the Business ((LTD or Ltd), PLC, LLP)

Baroness Anderson® Restaurants, Ltd. will be formed as a Private Limited Company (LTD).

h. Our Organizational Structure

• Chief Executive Officer (Owner)
• Human Resources and Admin Manager
• Restaurant Manager
• Accountants/Cashiers
• Chefs (Cooks)
• Waiters/Waitress
• Security Guard

i. Ownership/Shareholder Structure and Board Members

• Baroness Anderson (Owner and Chairman/Chief Executive Officer) 52 Percent Shares
• Dennis Wembley (Board Member) 18 Percent Shares
• Milner Justin (Board Member) 10 Percent Shares
• Harry Benard (Board Member) 10 Percent Shares
• Kate Nelson (Board Member and Sectary) 10 Percent Shares.

SWOT Analysis

A. strength.

• Ideal location for a restaurant business
• Highly experienced and qualified employees and management
• Access to finance from business partners
• Availability of different types of delicacies
• Moderately priced menu
• Availability of table service and counter service
• Full bar, usually separate from the dining room
• Reliable and efficient inventory management system.

b. Weakness

• Financial Constraints
• A new business that will be competing with well-established restaurants and other outlets that retail food.
• Inability to retain our highly experienced and qualified employees longer than we want

c. Opportunities

• A rise in the number of people who would want to eat out within our market space
• Online market, new services, new technology, and of course the opening of new markets.

i. How Big is the Industry?

The restaurant industry is a big and thriving industry in the United Kingdom. After a decline in 2009, the number of restaurants in the UK has been steadily increasing. In 2019 there were 88,130 businesses operating in the restaurant and mobile food service industry in the UK.

ii. Is the Industry Growing or Declining?

Restaurant industry revenues were forecast to fall by around 33 percent in 2020, but the outlook suggested a full recovery by 2024. The UK restaurant market is forecast to see a compound annual growth rate (CAGR) of 1% from 2022 F-25F, to see the market recover to £18.3bn.

iii. What are the Future Trends in the Industry?

The future trends when it comes to the restaurant business will revolve around technology. Software that is meant to predict what customers want from a restaurant business, online food ordering, and deliveries will come to the front burner.

iv. Are There Existing Niches in the Industry?

Absolutely, there are niches in the chains restaurant industry. Here are some of them;

• Fine Dining Restaurants
• Casual Dining Restaurants
• Fast Casual Restaurants
• Premium Casual Restaurants
• Family Style Restaurants.
• Fast Food Restaurants
• Ethnic Restaurants
• Vegetarian Restaurant.

Please note that most restaurant classifications are basically of two types: based on the cuisine offered and based on the level of service practiced. In the past, based on food preparation methods, restaurants were classified as burger places, grills, oyster bars, diners, seafood places, coffee houses, and so on.

v. Can You Sell a Franchise of your Business in the Future?

Baroness Anderson® Restaurants, Ltd. has plans to sell franchises in the nearest future and we will target major cities with thriving food and drinks markets in the United Kingdom.

• The arrival of new restaurants business within our market space
• Unfavorable government policy and regulations.
• Steady wage expenses and increasing prices of gas amid the low demand during the pandemic will reduce industry profitability.
• Economic uncertainty
• Liability problems
• The Food Standards Agency (FSA) could change its regulatory status and decide to enforce strict regulations that can strangulate new businesses like ours.

i. Who are the Major Competitors?

• Moor Hall, Aughton.
• The Angel at Hetton, Hetton.
• Core by Clare Smyth, London.
• House of Tides, Newcastle.
• L’Enclume, Cartmel.
• Sabor, London.
• Brat, London.
• A Wong, London
• The kitchen at the Chapel, Abergavenny, Monmouthshire
• The Walled Gardens, Manchester
• The Canton Arms, London SW8
• L’Escargot Bleu, Edinburgh
• The Dining Room, Abersoch, Gwynedd
• St Kew Cafe, Bodmin, Cornwall
• The Ledbury
• Inver, Strathlachan, Argyll
• Silk Road, London SE5
• Tá Tá Eatery at Tayēr/Elementary, London EC1
• The Old Stamp House Restaurant, Ambleside
• Core by Clare Smyth.

ii. Is There a Franchise for Restaurant Business?

• Tin Drum Asian Kitchen
• The Great Greek Mediterranean Grill
• Wingers Restaurant & Alehouse
• Spitz Mediterranean Street Food
• Slim Chickens
• Perkins Restaurant & Bakery
• Arby’s
• Golden Corral Buffet and Grill.

iii. Are There Policies, Regulations, or Zoning Laws Affecting Restaurant Business?

Yes, there are regulations and zoning laws for restaurants in the United Kingdom. Please note that the Food Standards Agency (FSA) is responsible for food safety and food hygiene in England, Wales, and Northern Ireland. FSA is a non-ministerial department, supported by 7 agencies and public bodies. Under the Food Safety Act, 1990 and the General Food Law Regulation 178/2002, you are responsible for ensuring that the food customers eat is safe and the quality is what they expect. This means you should understand exactly what foods can cause problems.

Generally, food law prohibits the importation and distribution of food products that are adulterated, or have labels that are false or misleading in any context.

Marketing Plan

A. who is your target audience.

i. Age Range

Our target market comprises adults above 18 years old who have the finance to purchase food and drinks from us.

ii. Level of Educational

We don’t have any restrictions on the level of education of those that will come to our restaurants.

iii. Income Level

There is no cap on the income level of those that will visit our restaurants.

iv. Ethnicity

There is no restriction when it comes to the ethnicity of the people that will visit our restaurants.

v. Language

There is no restriction when it comes to the language spoken by the people that will visit our restaurants.

vi. Geographical Location

Anybody from any geographical location is free to buy food and drinks from us.

vii. Lifestyle

Baroness Anderson® Restaurants, Ltd. will not restrict any customer from purchasing food and drinks from us based on their lifestyle, culture, or race.

b. Advertising and Promotion Strategies

• Deliberately Brand Our Shop.
• Tap Into Text Marketing.
• Make Use of Bill Boards.
• Share our Events in Local Groups and Pages.
• Turn our Social Media Channels into a Resource
• Develop our Business Directory Profiles
• Build Relationships with players in key industries.

i. Traditional Marketing Strategies

• Marketing through Direct Mail.
• Print Media Marketing – Newspapers & Magazines.
• Broadcast Marketing -Television & Radio Channels.
• OOH, Marketing – Public Transits like Buses and Trains, Billboards, Street shows, and Cabs.
• Leverage direct sales, direct mail (postcards, brochures, letters, fliers), print advertising (coupon books, billboards), referral (also known as word-of-mouth marketing).

ii. Digital Marketing Strategies

• Social Media Marketing Platforms.
• Influencer Marketing.
• Email Marketing.
• Content Marketing.
• Search Engine Optimization (SEO) Marketing.
• Affiliate Marketing
• Mobile Marketing.

iii. Social Media Marketing Plan

• Start using chatbots.
• Create a personalized experience for our customers.
• Create an efficient content marketing strategy.
• Create a community for our target market.
• Gear up our profiles with a diverse content strategy.
• Use brand advocates.
• Create profiles on the relevant social media channels.
• Run cross-channel campaigns.

c. Pricing Strategy

When working out our pricing strategy, Baroness Anderson® Restaurants, Ltd. will make sure it covers profits, insurance, premium, license, economy or value, and the full package. All our pricing strategies will reflect;

• Cost-Based Pricing
• Value-Based Pricing
• Competition-Based Pricing.

Sales and Distribution Plan

A. sales channels.

Our channel sales strategy will involve using partners and third parties—such as referral partners, affiliate partners, strategic alliances in the event and party planning industry, and freelancers to help refer customers to us.

Baroness Anderson® Restaurants, Ltd. will also leverage the 4 Ps of marketing which are place, price, product, and promotion. By carefully integrating all these marketing strategies into a marketing mix, we can have a visible, in-demand service that is competitively priced and promoted to our customers.

b. Inventory Strategy

The fact that we will need supplies such as food ingredients and drinks mean that Baroness Anderson® Restaurants, Ltd. will operate an inventory strategy that is based on a day-to-day methodology for ordering, maintaining, and processing items in our warehouse.

We will develop our strategy with the same thoroughness and attention to detail as we would if we were creating an overall strategy for the business. Baroness Anderson® Restaurants, Ltd. will make sure we work with “Just-in-time (JIT) inventory” – (JIT involves holding as little stock as possible, negating the costs and risks involved with keeping a large amount of stock on hand.)

c. Payment Options for Customers

Here are the payment options that Baroness Anderson® Restaurants, Ltd. will make available to her clients;

• Payment with cash
• Payment via credit cards
• Payment via online bank transfer
• Payment via check
• Payment via mobile money transfer

d. Return Policy, Incentives, and Guarantees

At Baroness Anderson® Restaurants, Ltd., our customers are our top priority hence if you receive food and drinks that are different from what you paid for, we will sincerely apologize. You can call us as soon as you notice that there was an error in your order and you may come to pick up the correct food and drinks.

For credit card payments, you will be refunded the sales price amount associated with the error and recharged for the new items’ price.For cash payments, you will be asked to pay the difference of the balance if the new food and drinks have a greater value than that delivered in error.

In the same way, you will receive the difference of the balance back as credit for the new item if it is less than the one received in error. In some cases, we may offer you store credit.Please, if you have any questions regarding the Return & Refund Policy, you can call our customer care services.

e. Customer Support Strategy

Our customer support strategy will involve seeking customer feedback. This will help us provide excellent customer service to all our clients. It will help us first understand their needs, experiences, and pain points. We will work with effective CRM software to be able to achieve this goal.

On a regular basis, we will work towards strengthening our Customer Service Team and also Leverage Multi-Channel Servicing as part of our customer support strategy.

Operational Plan

We plan to expand our revenue by 45 percent in the second year and the plan will include a marketing, sales, and operations component. The operations component of the plan would include attracting partnership and retainers deals that will enable the firm to boost our restaurant’s business sales and support revenue growth.

a. What Happens During a Typical Day at a Restaurant Business?

• The business is open for the day
• The restaurant serving area is cleaned and ready for the day’s business
• Food ingredients and drinks are purchased and prepared for use
• Customer’s orders are taken and they are served or their orders are delivered to them
• Cashier collect’s cash and reconcile account for the day
• Administrative duties are carried out
• The store or warehouse is restocked when required.
• The business is closed for the day.

b. Production Process

The production process of food and drinks involves;

• Getting the supplies ready
• Cooking and preparing different types of food and drinks.

c. Service Procedure

The service procedure for a restaurant’s business starts with a customer requesting food and drinks. Once the request is gotten, it will be processed and the customer will be served or the order delivered to a location as requested.

d. The Supply Chain

Baroness Anderson® Restaurants, Ltd. will rely on key players in the tourism industry and the event and party planning industry to refer business deals to us. So also, we have been able to establish business relationships with wholesale suppliers of food ingredients and drinks et al.

e. Sources of Income

Baroness Anderson® Restaurants, Ltd. make money from the sale of;

• Beverage sales

Financial Plan

A. amount needed to start your restaurants business.

Baroness Anderson® Restaurants, Ltd. would need an estimate of £175,000 successfully set up our restaurants business in the United Kingdom. Please note that this amount includes the salaries of all our staff for the first month of operation.

b. What are the Costs Involved?

• Business Registration Fees – £12.
• Legal expenses for obtaining licenses and permits – £1,300.
• Marketing, Branding, and Promotions – £1,000.
• Business Consultant Fee – £2,000.
• Insurance – £1,400.
• Rent/Lease – £75,000.
• Other start-up expenses include commercial satellite TV subscriptions, stationery (£500), and phone and utility deposits (£1,800).
• Operational Cost (salaries of employees, payments of bills et al) – £30,000
• Start-up Inventory – £7,500
• Store Equipment (cash register, security, ventilation, signage) – £1,750
• Furnishing and Equipping the Shop and Kitchen – £30,000
• Website: £600
• Opening party: £2,000
• Miscellaneous: £1,500

c. Do You Need to Build a Facility? If YES, How Much Will it Cost?

Baroness Anderson® Restaurants, Ltd. will not build a new facility for our restaurant business; we intend to start with a long-term lease and after 5 years, we will start the process of acquiring our own facility.

d. What are the Ongoing Expenses for Running a Restaurant Business?

• Supplies such as food ingredients, drinks et al
• Utility bills (gas, internet subscriptions, phone bills, signage, and software renewal fees et al)
• Salaries of employees
• Equipment maintenance
• Marketing costs

e. What is the Average Salary of your Staff?

• Chief Operating Officer (Owner) – £45,000 Per Year
• Human Resources and Admin Manager – £32,000 Per Year
• Restaurant Manager – £30,000 Per Year
• Accountant (Cashier) – £28,630,000 Per Year
• Chefs (Cooks) – £27,500,000 Per Year
• Waiters and Waitresses – £22,100 Per Year
• Cleaners – £18,000 Per Year
• Security Guard -£24,000 Per Year

f. How Do You Get Funding to Start a Restaurant Business

• Raising money from personal savings and sale of personal stocks and properties
• Raising money from investors and business partners
• Sell shares to interested investors
• Applying for a loan from your bank/banks
• Source for soft loans from your family members and friends.

Financial Projection

A. how much should you charge for your product/service.

The price of our food and drinks to a large extent depends on the type of food and drinks we sell, but on average, our prices will be anywhere between £1.50 and £4.

b. Sales Forecast?

• First Fiscal Year (FY1): £260,000
• Second Fiscal Year (FY2): £350,000
• Third Fiscal Year (FY3): £420,000

c. Estimated Profit You Will Make a Year?

• First Fiscal Year (FY1) (Profit After Tax): £65,000
• Second Fiscal Year (FY2) (Profit After Tax): £100,000
• Third Fiscal Year (FY3) (Profit After Tax): £180,000

d. Profit Margin of a Restaurants Business 

The ideal profit margin we hope to make at Baroness Anderson® Restaurants, Ltd. will be between 20 and 60 percent, all things being equal.

Growth Plan

A. how we intend to grow and expand .

Baroness Anderson® Restaurants, Ltd. will grow our restaurant business by first opening other outlets in key cities in the United Kingdom within the first five years of establishing the business and then will start selling franchises from the sixth year.

b. Where We Intend to expand to and why?

Baroness Anderson® Restaurants, Ltd. plans to expand to;

• Auckley, South Yorkshire
• Dorchester, Dorset
• Ammanford, Carmarthenshire
• Prestwich, Manchester
• Bradford, West Yorkshire
• Birmingham-Wolverhampton
• Leeds-Bradford
• Little Horwood, Buckinghamshire
• Southampton-Portsmouth

The reason we intend to expand to these locations is that available statistics show that the cities listed above have the highest and most thriving markets for restaurants in the United Kingdom.

The founder of Baroness Anderson® Restaurants, Ltd. plans to exit the business via family succession. We have placed structures and processes in place that will help us achieve our plan of successfully transferring the business from one family member to another and from one generation to another without hitches.

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SWOT Analysis of the restaurant industry in the UK

Before we dive deep into the SWOT analysis, let’s get the business overview of the restaurant industry in the UK. The UK restaurant industry has demonstrated resilience and adaptability, navigating the post-pandemic landscape with a renewed focus on growth and consumer preferences. As of 2024, the industry is showing signs of recovery, with sales expected to reach substantial figures, indicating a return to pre-pandemic levels. The market has been dynamic, adapting to shifts in consumer spending habits and operational challenges​.

One of the significant trends in the UK restaurant sector is the shift towards more casual dining experiences, reflecting consumer preference for value and convenience. This trend is partly driven by ongoing economic pressures, which have led consumers to seek more affordable dining options. As a result, there has been a notable increase in the popularity of fast-casual and quick-service restaurants (QSRs), which offer a balance of quality, speed, and price​.

Labor remains a critical challenge for the industry, with many restaurants needing help finding and retaining staff. This has led to innovative approaches in recruitment and compensation, including wage increases and enhanced benefits to attract talent. Additionally, adopting technology in operational processes has become more prevalent, helping streamline operations and improve efficiency​.

The industry also sees a rise in consumer demand for diverse and health-conscious menu options, such as plant-based and ethnic cuisines, driving menu innovation across the sector. This reflects a broader consumer interest in both health and global flavors, which restaurants are increasingly aiming to satisfy​.

Overall, the UK restaurant industry 2024 is characterized by its adaptability and ongoing evolution in response to consumer trends, economic conditions, and the competitive landscape. Restaurants are recovering and innovating to meet changing consumer demands, ensuring their sustained relevance and growth in a challenging market​.

Here is the SWOT analysis for  the restaurant industry in the UK

A SWOT analysis is a strategic planning tool to evaluate a business, project, or individual’s strengths, weaknesses, opportunities, and threats. It involves identifying the internal and external factors that can affect a venture’s success or failure and analyzing them to develop a strategic plan. In this article, we do a SWOT Analysis of TikTok.

SWOT Analysis: Meaning, Importance, and Examples

• Diversity of Offerings : The UK is renowned for its diverse culinary scene, which includes a wide range of international cuisines. This diversity caters to a multicultural population and attracts tourists, enhancing the industry’s appeal and reach​.
• Innovation and Adaptability : UK restaurants are known for their innovative approaches to dining, including adopting new technologies for better customer service and operational efficiency. Many restaurants have adapted quickly to changing consumer preferences and global trends, such as increased demand for plant-based and ethically sourced foods.
• Strong Consumer Demand : Despite economic pressures, there is a strong demand for dining out in the UK. Consumers continue to value eating out as a key social activity, which sustains the industry even during downturns. The trend towards experiences over goods further bolsters this aspect​.
• Experienced Workforce : Although staffing is a challenge, the UK benefits from a skilled and culturally diverse workforce in the hospitality sector. Many workers bring valuable experience and innovation to their roles, driving the industry forward.​
• Regulatory Support : The UK government has various schemes and regulations that support the restaurant industry, including tourism promotions and business rate reliefs. Such support helps stabilize the industry and encourage investment​.
• Expansion of Casual Dining and QSRs : The growth of quick-service and fast-casual restaurants caters to the consumer’s desire for convenience and value for money, which has become increasingly important in today’s economic climate. This segment’s expansion helps the industry tap into a broader customer base​.
• Labor Shortages and High Turnover : Staffing remains a significant issue, with many restaurants struggling to attract and retain skilled workers. This is compounded by high turnover rates in the hospitality industry, which can lead to inconsistent service quality and increased operational costs​.
• Economic Sensitivity : The industry is highly sensitive to economic fluctuations. Consumer spending on dining out is often one of the first discretionary expenses to be cut during economic downturns. Current economic pressures such as inflation and the cost-of-living crisis can reduce consumer spending power and frequency of restaurant visits​.
• High Competition : The UK restaurant market is highly competitive, with a high density of restaurants in many areas. This can lead to significant pressure on pricing and profitability, particularly for independent and smaller operators who may lack larger chains’ branding and purchasing power ​ ( IBISWorld )​.
• Regulatory and Compliance Challenges : Restaurants must navigate a complex landscape of food safety regulations, labor laws, and environmental regulations. Compliance can be particularly challenging and costly for smaller establishments, impacting their operational efficiency and profit margins.
• Rising Operational Costs : Many restaurants face rising costs, including ingredients, rent, utilities, and wages. These increasing costs can squeeze profit margins, especially if restaurants cannot pass these costs onto consumers without risking a drop in patronage​​.
• Reliance on External Factors : The industry depends on external factors such as weather, tourism, and local economic conditions, which can unpredictably affect business. For example, bad weather can significantly reduce foot traffic, and any decrease in tourism can affect establishments that rely heavily on tourist dollars​.

Opportunities

• Technological Advancements : Technology has significant potential for restaurants to enhance operational efficiency and customer experience. This includes adopting digital ordering systems, mobile payment options, and AI-driven analytics for personalized customer service. Technology can also help manage inventory and streamline kitchen operations, reducing waste and improving profitability​.
• Health and Sustainability Trends : Increasing consumer interest in health and sustainability presents an opportunity for restaurants to innovate their menus. Offering plant-based, organic, and locally sourced options can attract a broader customer base, particularly among younger demographics who prioritize environmental and health concerns in their dining choices​.
• Expansion into Delivery and Takeaway Services : The pandemic accelerated the growth of off-premise dining, and this trend continues to offer growth opportunities. Restaurants can expand their delivery and takeaway services to meet the ongoing demand for convenience and comfort eating at home​.
• Diversification of Culinary Offerings : There’s a growing interest in international cuisines and unique dining experiences. Restaurants can diversify their offerings to include regional and international dishes, differentiating them in a competitive market and attracting customers looking for new culinary experiences.
• Partnerships and Collaborations : Collaborating with food producers, local farms, and other restaurants can open new revenue streams and marketing opportunities. For example, exclusive seasonal menus featuring local ingredients can create buzz and draw in diners. Additionally, partnering with delivery apps or other technology providers can enhance service delivery and customer reach​.
• Experiential Dining : There is a growing trend towards experiential dining, where the experience is as important as the food. This can include themed dining experiences, chef interaction, or integrating entertainment. Restaurants that offer memorable experiences can enhance customer loyalty and increase word-of-mouth referrals​.
• Economic Uncertainty : Ongoing economic challenges, including inflation and the cost-of-living crisis, pose significant threats. As consumers face tighter budgets, discretionary spending on dining out may decrease, impacting restaurant revenues​.
• High Competition : The market is highly competitive, with many dining options available to consumers. This can lead to price wars and thin profit margins, particularly affecting smaller, independent establishments that may not have the financial resilience of larger chains​.
• Labor Challenges : Staffing issues remain a major concern, with shortages and high turnover rates prevalent across the industry. This can lead to operational disruptions and increased costs due to the need for higher wages and training new staff​.
• Regulatory Changes : The industry is subject to strict regulatory oversight, which can change frequently. New regulations related to food safety, employment, or environmental concerns can impose additional costs and operational challenges on restaurants​.
• Supply Chain Volatility : Fluctuations in the cost and availability of ingredients can affect menu pricing and profitability. Global events, such as trade restrictions or natural disasters, can disrupt supply chains, leading to increased costs or shortages of key ingredients​.
• Changing Consumer Preferences : Consumer tastes and dining habits are continuously evolving. Restaurants need to keep pace with trends such as the demand for plant-based diets or technology-driven dining experiences. Failure to adapt can result in decreased customer interest and loyalty​.

Check out the SWOT Analysis of Global Businesses

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Money latest: Billie Eilish fans furious at 'outrageous' ticket prices

Billie Eilish fans are complaining about "outrageous" ticket prices for her Hit Me Hard and Soft tour. Read this and all the latest consumer and personal finance news below, plus leave a comment in the box.

Thursday 2 May 2024 20:01, UK

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• OECD warns UK shouldn't cut interest rates yet
• UK ranks bottom in G7 economic growth forecast
• 'Outrageous': Billie Eilish fans complain about ticket prices
• Aldi's market share falls as people head back to traditional supermarkets (except one)
• New ISA rules were supposed to help savers - right now they've just made everything more complicated

Essential reads

• How to nab yourself a free upgrade on a flight
• You're probably washing and storing your clothes wrong. Here's what you should do instead
• Money Problem : 'Builders won't repair dodgy work - what are my rights?'
• '£2,000 landed in my account' - The people who say they're manifesting riches

Ask a question or make a comment

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Do you both pay equally, do you split costs according to income, or do you have another method? 

Get in touch with an outline of your situation in the  box above or:

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Pint-sized bottles of wine will be allowed on UK shelves from autumn under new post-Brexit trade rules - although doubts have been raised over their demand.

Seven changes to pre-packaged wine sizes are due to come into force on 19 September.

The move to introduce the 568ml size of wine, to sit alongside 200ml and 500ml measures already available, was announced in December and hailed by ministers as a Brexit "freedom".

Pint bottles of Champagne were sold in the UK before Britain joined the European Common Market and were on shelves until 1973.

Read more here ...

JD Sports has told head office staff they must return to the office at least four days a week .

The new amendment to the hybrid working policy will be effective from 1 July and will impact employees at the retail chain's head office in Bury, Retail Gazette reports.

However, the chain will still allow flexibly depending on individual roles.

Pubs could stay open late during the Euros this summer, according to The Sun .

Home Secretary James Cleverly hinted he was looking into extending pub opening hours for the tournament on The Sun show Never Mind The Ballots.

He said: "I will certainly look into it."

We've been bringing you news of plenty of bank switch deals offering free cash these past few months, but Virgin Money has a different kind of incentive for switchers - a 12% interest rate. 

People who switch to its M Account, M Plus Account or Club M Account will be able to get bonus interest rates of 10% gross/10.47% AER (fixed). 

This is on top of the 2% gross/2.02% AER (variable) interest rate already offered on current account balances up to £1,000 - meaning customers can get an interest rate of 12%. 

No other savings accounts offer interest rates this high, and the bonus applies for a year.

TikTok will restore millions of songs to its app after settling a royalty dispute with Universal Music Group. 

Users had been unable to make videos featuring songs from the likes of Billie Eilish and Ariana Grande due to a row over how much TikTok was paying. 

The fight had led to Universal withdrawing music from some of the world's most famous singers. 

The dispute appears to have been settled as the companies announced "improved remuneration" for artists.

More than 10,500 black cab drivers in London have launched a £250m legal case against Uber. 

They accuse the app of breaking the capital's taxi booking rules and deliberately misleading authorities to secure a licence. 

Transport for London (TfL) rules state drivers cannot take bookings directly from customers and must instead use a centralised system. 

The drivers, who are being advised by law firm Mishcon de Reya, argue they have faced unfair competition from Uber and that it knowingly broke these rules. 

Uber has denied these allegations and said the claims are unfounded.

The company has faced numerous challenges in London, including refusals from TfL to renew its licence which were later successfully appealed. 

Billie Eilish fans are complaining about "outrageous" ticket prices for her Hit Me Hard and Soft tour.

The 22-year-old singer unveiled an 81-date tour programme this week, sending fans rushing to secure tickets.

But some expressed disbelief on social media at the prices.

"I know I moan about this all the time, but look at the price of Billie Eilish tickets," one fan called Marianne wrote on X, sharing a screenshot of seated tickets priced at £398.50. 

"Something seriously needs to be done about ticket prices, it's f*****g outrageous!" 

Another complained they had paid less for Taylor Swift's Eras Tour, which was also criticised for high ticket prices.

A fan called Liv tagged Eilish, Live Nation and Ticketmaster, writing: "Are you ok? £145 for standing tickets is atrocious."

Thousands of people who receive government benefits, including Universal Credit, will be paid as early as tomorrow.

This is because there's a bank holiday coming up on 6 May which will affect benefits paid by both the Department for Work and Pensions (DWP) and HMRC (they don't pay benefits on bank holidays).

A statement on the government website reads: "If your payment date is on a weekend or a bank holiday you'll usually be paid on the working day before. This may be different for tax credits and child benefit."

Here are the 11 different government benefits that are expected to be paid early:

• Universal credit;
• State Pension;
• Pension Credit;
• Disability Living Allowance;
• Attendance Allowance;
• Carer's Allowance;
• Child Benefit;
• Income Support;
• Jobseekers Allowance;
• Personal Independence Payment;
• Tax credits (such as Working Tax Credit)

Will your benefit payment change?

No, you'll be paid the same amount you usually receive.

Benefits are usually paid straight into your bank, building society or credit account.

Goldman Sachs is removing a cap on bonuses for London-based staff, paving the way for it to resume making multimillion pound payouts to its best-performing traders and dealmakers.

Sky News can exclusively reveal the Wall Street banking giant notified its UK employees today that it had decided to abolish the existing pay ratio imposed under European Union rules and which the government recently decided to scrap.

In a video message to staff, Richard Gnodde, chief executive of Goldman Sachs International, which comprises its operations outside the US, said it had decided to bring its remuneration policy in Britain in line with its operations elsewhere in the world.

"We are a global firm and to the extent possible we adopt a consistent global approach across everything we do," Mr Gnodde said in the message, which has been relayed to Sky News.

"The bonus cap rules were an important factor preventing us from being consistent in the area of compensation."

Aldi's market share has fallen - as people seemingly head back to traditional supermarkets for their shopping.

Aldi's share of the grocery market slipped from 10.8% to 10.4% in the 12 weeks to 20 April.

NIQ data shows sales rose just 1.3% in the period - for Morrisons it was 4.4%, Tesco 5.8% and Sainsbury's 6.6%.

Asda was the laggard with sales falling 0.9%.

Ocado is the fastest growing retailer with sales up 12%.

Aldi's rival discounter, Lidl, saw sales surge 9.5%, bumping its market share up to 8.2%. Media campaigns highlighting new ranges helped, NIQ said.

A Santander online outage is affecting thousands of UK customers.

Over 2,000 reports have been made on Downdetector - indicting the issue is widespread.

Customers have been met with messages like this...

Santander wrote on X: "We are aware some customers are experiencing issues accessing online services, we apologise for any inconvenience this has caused.

"We're working hard to resolve this as soon as possible."

Following on from our previous post, and the OECD also says the UK will grow more slowly next year than any other major advanced economy.

It puts this down to stealth taxes and high interest rates squeezing the economy.

The organisation, which is based in Paris, downgraded its forecasts for GDP to 0.4% this year and 1% in 2025.

In February, the UK had been in the middle of the rankings with forecast growth of 0.7% this year and 1.2% next.

The OECD pointed to the fact "tax receipts keep rising towards historic highs" - with National Insurance cuts not offsetting the additional burden Britons are feeling due to tax thresholds not rising along with inflation due to a government freeze.

Some good news is expected for UK workers as the OECD said there will be "stronger" wage growth when inflation is factored in against pay.

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